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.

Vegetarian canape recipes

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

Potato waffles


"This was an idea we had after our friend Dan Puskas from Sixpenny did a delicious potato salad on top of a waffle at Rootstock," says Whiteman. "We love potato rosti, we love waffles and we love building our own toppings, so it just makes sense. This is also delicious with smoked eel, blood sausage, crème fraîche with smoked salmon or rashers of crisp bacon." If you don't have a steamer, use a colander on a saucepan of boiling water and cover the potatoes with a tea towel."

You'll need

3 large Desiree potatoes (about 750gm) 50 gm melted butter 2 tbsp olive oil 3 large white onions, thinly sliced 100 gm Comté, finely grated To serve: crisp bacon

Method

  • 01
  • Steam unpeeled potatoes over a saucepan of boiling water until tender when pricked with a knife or skewer (40-50 minutes). Set aside until cool enough to handle, then peel and coarsely grate into a bowl, season to taste, add melted butter and mix well. Set aside.
  • 02
  • Heat oil in a saucepan over medium heat, add onions and cook covered, stirring occasionally, until caramelised (40-50 minutes), season to taste and set aside.
  • 03
  • Preheat oven to 120C. Heat a waffle iron to high, spray well with cooking oil spray, then spoon a quarter of the potato mixture into the iron and spread to 1.5cm thick. Close and cook until potato is golden and crunchy (7-10 minutes). Keep waffle warm in oven on a baking tray lined with baking paper and repeat with remaining potato. Serve waffles warm topped with caramelised onions, grated Comté and crisp.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A refreshing watermelon and mint juice (spiked with vodka for those ready to get back on the drinking train) or a bottle of Jean-Yves Péron Côtillon des Dames if you're settling in for a long lunch with friends.

Featured in

Aug 2014

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