The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Is meat sweeter nearer to the bone?

Anthony Puharich

Anthony Puharich

Is there any truth to the saying: "the nearer the bone, the sweeter the meat?"

Absolutely. But when it comes to the long and slow cooking of the cooler months, the humble bone brings so much more than sweetness. There's the marrow, that intense, beefy butter inside the bone, but there's also the connective tissue and fat that clings to the surface which adds flavour to your stew and prevents the meat from shrinking. But it's the bones themselves, the actual calcified bone matter, that I want to you to celebrate this coming winter.

Bones are high in collagen, which, with long and gentle cooking, melts to become gelatin. This adds texture and viscosity to sauce that would otherwise be watery. Gelatin has long been used as a natural glue, and as it develops in your braise it catches small flavour particles of meat, suspending them within the sauce and adding a depth of flavour that you couldn't otherwise attain. This is why chefs use stocks so liberally in their cooking.

Finally bones, chicken and beef bones in particular, are a source of umami, the taste of richness. Perhaps it'd be better to say "the nearer the bone the thicker the sauce, the deeper the flavour and the more delicious the meat". A tasty mouthful.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au.

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Explainer: wild scampi caviar
30.11.2016
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29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
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