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.

Bistro Dom
Modern Australian
  • Shop 1, 24 Waymouth St,
    Adelaide, SA
  • (08) 8231 7000,
    bistrodom.com.au/
  • Lunch Wed-Fri noon-3pm

    dinner Tue-Sat 6pm-10pm

     

Bistro Dom
-34.925621,138.598611

Change continues at Bistro Dom, in kitchen direction and décor, but a steady focus on quality and individual flair remains. Chef Luke Southwood brings Catalan inspiration and health-conscious innovation to a compact menu. Seafood is especially good, from seared tuna with sweetcorn and ginger purée to grilled prawns in white gazpacho, or suquet, a hearty seafood soup. Aiming for dishes with great depth of flavour but without weighty fats, Southwood uses kefir in his sourdough and a white bean and leek tart. Such generous, comforting food suits the new look of this narrow eatery, with one wall stripped to raw stone, bench seating and café tables stretching along the opposite wall, beneath mirrors and eclectic art. A prominent dining bench is tailored for lunch crowds wanting shared plates and a glass from a compact wine list embracing mostly artisanal local and Mediterranean producers. Crisp and efficient service caps a pleasurable experience. 


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $20-$24

    M $29-$40

    D $15

    5-course tasting menu $85

     

  • Feature:
  • BYO
    Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Luke Southwood

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