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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.

Chocolate-cherry marquise


It's a classic combo, cherries and chocolate, and for good reason. This is an ideal do-ahead number for Christmas lunch. Serve with crème fraîche to cut through the richness. Start this recipe a day ahead to set the marquise.

You'll need

250 gm dark chocolate (60%-66% cocoa solids), finely chopped 180 gm butter, diced 50 ml brandy 4 egg yolks 100 gm caster sugar 2 eggwhites To serve: crème fraîche   Boozy cherries 300 gm cherries, pitted 150 gm caster sugar Thinly peeled rind and juice of 1 orange 1 cinnamon quill 40 ml brandy   Chocolate sponge cake 2 eggs 110 gm (½ cup) caster sugar 50 gm (1/3 cup) plain flour 1½ tbsp Dutch-process cocoa ½ tsp ground cinnamon 30 gm butter, melted and cooled

Method

  • 01
  • For boozy cherries, stir cherries, sugar, orange rind and juice, and cinnamon in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then reduce heat to medium and simmer until cherries are tender but still hold their shape (4-5 minutes). Add brandy and refrigerate to chill. Boozy cherries will keep refrigerated in an airtight container for 2 weeks.
  • 02
  • For chocolate sponge, preheat oven to 180C and butter a 24cm x 35cm baking tray and line with baking paper. Whisk eggs and sugar in an electric mixer until very pale and tripled in volume (6-8 minutes), then sieve in flour, cocoa and cinnamon in 2 batches, folding to combine between additions. Fold in butter, then spread batter evenly over prepared tray, smooth top and bake until risen and centre springs back when pressed lightly (8-10 minutes). Cool in tray.
  • 03
  • Line a 23cm x 7.5cm straight-sided loaf tin with plastic wrap. Cut chocolate sponge to line base and sides of cake tin, then brush lightly with a little of the boozy cherry syrup.
  • 04
  • Melt chocolate and butter in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth, then stir in brandy and set aside. Whisk yolks and sugar in an electric mixer until thick and pale (3-4 minutes), then fold into chocolate mixture. Whisk eggwhite and a pinch of salt in the clean bowl of an electric mixer until soft peaks form (2-3 minutes), fold into chocolate mixture, then pour into prepared loaf tin to half-fill. Drain a third of the boozy cherries and blot dry on paper towels, then scatter over chocolate mixture. Pour remaining chocolate mixture over to fill and smooth top. Cut remaining sponge to cover top, cover with plastic wrap and refrigerate overnight to set.
  • 05
  • To serve, use plastic wrap to lift marquise out of tin onto a chopping board. Thickly slice with a warm knife and serve slices with a dollop of crème fraîche and boozy cherries and syrup spooned on top.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2015

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