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.

Du Fermier
French
  • 42 high st,
    Trentham, VIC
  • (03) 5424 1634,
    www.dufermier.com.au
  • Sat-Sun 9am-4pm

    Dinner Fri-Sat 6pm-9pm

Du Fermier
-37.388528,144.322022

The fantasy: a weekend in the French countryside, steering the Citroën to an unpretentious restaurant serving whatever's best on the day - no choice, no fuss. Madame Smithers makes the imaginary a reality in Trentham, where on Friday and Saturday nights she offers a menu du jour based on produce from her own farm. In summer, tomatoes are ubiquitous - they top a slab of tarte Provençal and crop up another day as chilled soup. Whole rare beef topside with salsa verde and new potatoes is served to share; dessert brings the likes of classic chocolate mousse or a chocolate éclair. A central wooden table holding enamelled water jugs sets the tone in the rustic dining room, and the two-page wine list supplements the continental idyll - it's 95 per cent French. Service is informal, occasionally to the point of inattentiveness, but on the plus side the staff are friendly and there's no language barrier.


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At a glance

  • Price:
  • E $16

    M $28

    D $14

    3-course dinner $55

  • Feature:
  • Licensed
    Wheelchair Access
  • Cards:
  • Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Annie Smithers

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