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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Daniel Whelan’s roast snapper


"I had the pleasure of cooking with Daniel Whelan over summer, who taught me a few things," says Hafner. "Here is his roast snapper with a non-traditional salsa rossa, which he picked up while working in London."

You'll need

1 onion, sliced 3 garlic cloves, bruised 1 lemon, sliced 1 cup (loosely packed) wild fennel fronds (or regular) 3 thyme sprigs For drizzling: extra-virgin olive oil 50 gm softened butter 1½ tbsp each finely chopped parsley, tarragon and basil 1 snapper (2.5kg), cleaned   Salsa rossa 3 red capsicum 1 kg ripe tomatoes, cut into thin wedges 1 Spanish onion, thinly sliced on a mandolin 1 garlic clove, minced ½ cup coarsely torn basil leaves 60 gm caster sugar 70 ml cabernet sauvignon vinegar To taste: extra-virgin olive oil   Tapenade 250 gm kalamata olives, pitted 40 gm small salted capers, rinsed ¼ cup (loosely packed) flat-leaf parsley 6-8 anchovy fillets 60 ml (¼ cup) extra-virgin olive oil   Zucchini salad 2 small zucchini, shaved on a mandolin 2 fennel, shaved on a mandolin 1 tbsp lemon juice 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • For salsa rossa, preheat oven to 220C. Roast capsicum on a tray until blistered (20-25 minutes). Set aside. When cool, peel, core and dice. Combine tomato, onion, garlic and basil in a roasting pan and set aside. Heat a frying pan over medium heat, sprinkle in sugar and cook until dark caramel (5-7 minutes), then add vinegar (be careful, hot caramel will spit). Add capsicum and cook until caramel dissolves (1-2 minutes). Pour evenly over tomato mixture, drizzle with oil and stand for 30 minutes for flavours to develop. Season to taste.
  • 02
  • For tapenade, process ingredients in a food processor until smooth. Set aside.
  • 03
  • Reduce oven to 190C. Scatter onion garlic, lemon, fennel fronds and thyme over an oven tray, drizzle with extra-virgin olive oil and season. Combine butter, parsley, tarragon and basil in a bowl, season, then rub all over fish. Pull out the sides of the fish so it stands upright on the bed of aromatics and roast until fish is just cooked and meat easily pulls away from frame (35-45 minutes). Season and drizzle with extra-virgin olive oil just before serving.
  • 04
  • For zucchini salad, combine ingredients, season, then serve with fish, salsa rossa and tapenade.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

An orange wine such as Ducks in a Row Pandora’s Amphora.

Featured in

Mar 2014

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