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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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.

Piña Colada


"The quintessential tiki cocktail," says Richard Boccato of White Lightning. "This drink sums up everything that is tiki - most of all a sense of tropical escapism. Believed to have been invented in the early '50s in Puerto Rico, this relatively simple drink relies on añejo rum for depth and character, fresh pineapple juice for refreshing fruity length and cream of coconut for richness, texture and mouth-feel."

You'll need

1 pineapple 60 ml coconut cream (see note) 45 fresh pineapple juice 45 ml añejo rum 15 ml demerara sugar syrup (see note) To garnish: toasted coconut

Method

  • 01
  • Hollow out pineapple (reserve fruit and leaves in the fridge) and place in the freezer to freeze (4-5 hours).
  • 02
  • Combine coconut cream, a chunk of pineapple, juice, rum, demerara sugar syrup and ½ cup of ice in a blender and blend on high speed until completely smooth (20-25 seconds).
  • 03
  • Taste for balance, adjusting with more juice, syrup or rum as necessary. Pour into hollowed-out pineapple (or a tall glass), garnish with pineapple leaves and toasted coconut and serve.

Note Richard Boccato recommends Cocomas coconut cream. To make demerara sugar syrup, gently heat 2 parts demerara to 1 part water in a saucepan over medium-high heat, stirring to combine, then set aside to cool. 


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Jan 2014

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