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.

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.

Café Sopra
Italian
Café Sopra
-33.900401,151.193911

Fratelli Fresh has come a long way since the Danks Street warehouse, now defunct, and the first Café Sopra on the top floor. There are now multiple locations, all serving authentic Italian fare: fresh ingredients cooked well from primi to dolci. Salads have serious game. Burrata, roasted pumpkin, spinach and pistachio displays a range of temperatures and textures that keeps the dish interesting throughout. Hanger steak, grilled rare, with heirloom tomatoes, asparagus and rocket is equally noteworthy. Pizze are worth exploring, especially the arrabbiata with pork salsicce and smoked mozzarella, all crunch, heat and meaty smoke. Pasta, supple and fresh, is a highlight, from the timeless carbonara to tagliatelle with cumin-spiced meatballs. Desserts don't have quite the same focus, but the staples are all well-covered. Service is switched-on, casual and friendly, and the all-Italian wine list is impressive. To snag a table, go early or go late.  


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $16-$22

    M $18-$28

    D $16

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • No bookings
  • Chef:
  • Bernie Lin

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