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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

How to cook seafood over an open flame

Barbecue trout bundles

Barbecue trout bundles

As much as I love seafood steamed, roasted and fried, for me the best method of cooking a fish is over a fire. You can barbecue whole fish and fillets with equal success. It really is magnificent and easy to do, too.

Briquettes might seem the very definition of one-touch convenience, but they tend to burn too bright, too fast, meaning you don't get that steady, intense heat so desired when cooking over coals. Instead, start by using good-quality charcoal; it'll last longer, cooks with a more consistent heat and imparts a beautiful flavour that's neither tannic or harsh. Before cooking your fish, always allow all flames to die down until you're left with white ash.

Choosing the right type of fish is important; some don't work as well over coals, like fillets of flounder, whiting or garfish. The best fish for the barbecue are those with a firm, dense and ideally oily or fatty flesh - species like salmon, mackerel, sardines, swordfish or kingfish.

When cooking whole fish, dry it well before putting it on the grill. For a lovely, smoky flavour, you can place an upturned casserole dish over the top and stoke the coals with rosemary and thyme. The fish is done when it lifts off the bone with ease. I like mine a little underdone so the flesh is just translucent at the core. Most important of all, relax while the fire does the work.

Here are some of our favourite summer seafood recipes to try.

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Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
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
Where to start with French beef cuts
18.11.2016
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