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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.

David Thompson's stir-fried Siamese watercress


"The name of this dish in Thai is 'red flamed'. And that's literally what should happen when the vegetables hit the wok," says Long Chim and Nahm chef David Thompson. "It should flame and fire and imbue this simple dish with a smoky finish."

Pictured with deep-fried squid with garlic and peppercorns.

You'll need

2 tbsp (about 8 small) Thai garlic cloves,peeled (see note) 320 gm (2 bunches) Siamese watercress (water spinach; see note), trimmed and cut into 4cm lengths 60 ml (¼ cup) yellow-bean paste Large pinch of white sugar 1 long red chilli, bruised 60 ml (¼ cup) rice bran oil Dash of fish sauce, or to taste

Method

  • 01
  • Bruise garlic with a pinch of salt with a mortar and pestle, then pound into small pieces, but not to a paste. Transfer to a bowl, add watercress, yellow-bean paste and sugar, toss to combine, and set aside.
  • 02
  • Heat a seasoned wok (see note) until very hot. Add chilli and char until blackened (4-6 minutes), then add to watercress.
  • 03
  • Heat oil in wok, add watercress mixture and stir-fry vigorously until wilted (20-30 seconds). Add 1 tbsp water and simmer for a moment, stirring to combine. Season with fish sauce and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Thai garlic is smaller and sweeter than other varieties of garlic, and is available from Thai food stores. If it’s unavailable, substitute small garlic cloves. Siamese watercress is available from Thai grocers. To season a new wok, heat over high heat, scrub with salt, rub with oil using a paper towel, and heat until blackened.

Drink Suggestion

A young Braemore sémillon.

Featured in

Sep 2016

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