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.

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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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.

Cinco
Modern Australian
  • 589 Old Cleveland Rd,
    Camp Hill,
    Brisbane, QLD
  • (07) 3843 6666,
    www.cincobistro.com/
  • Lunch Thu-Fri noon-2pm

    Dinner Tue-Thu 6pm-9pm, Fri-Sat 6pm-9.30pm

     

Cinco
-27.493262,153.076664

When you're weary of share plates and can't face another oxidised wine, it's comforting to return to suburban stalwarts, replete with classically trained chefs, cordial waitstaff and a drinks list favouring food friendliness over fads. Cinco's adjoining Piccolo Pizza (and siblings) helps pay the bills, but it's the finer side of dining that motivates Peter Stubbs, and finesse is applied to every plate. An entrée of burrata sits on fat slices of fig with a fold of prosciutto, basil leaves and salsa verde for extra depth, served with buttery brioche-style toast to soak up the juices. Clam vichyssoise is a backdrop for snapper, two delicate fillets topped with pencil-thin pieces of zucchini and a tempura-battered zucchini flower. The eye-catching Moorish-patterned padded back wall ensures acoustics are subdued. So feel free to enthuse loudly about your dessert of mango sorbet and almond mousse, set panna cotta-like in a lightly perfumed plum and peach soup.

 


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $9-$24

    M $30-$40

    D $16

    Dégustation $95

     

  • Feature:
  • BYO
    Licensed
    Bar
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended

    BYO Tue-Thu
  • Chef:
  • Peter Stubbs & Andrea Leone

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