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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

Taming the Wilderness

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

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.

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.

17
Esquire
Modern Australian
  • 145 Eagle St,
    Brisbane, QLD
  • (07) 3220 2123,
    esquire.net.au
  • Lunch Tue-Fri noon-3pm

    Dinner Tue-Sat 6.30pm-9pm

Esquire
-27.466324,153.030397

There's a palpable sense of game-lifting at Esquire. The sophisticated, Scandi-chic room and the poised, personable service team both seem to have been buffed and polished as though to set the stage for chef Ryan Squires' exciting, often brilliant food. The wine list, a smartly curated, wide-ranging collection that includes excellent sake, is similarly engineered to this time and place. Dégustation-only menus start with a flurry of one-bite dishes: boar lomo, buffalo crisps, sculptural fried leeks dabbed with miso, and lamb tongue pastrami skewered on lemon twigs. Then it's on to meticulously created portions, such as blue mackerel crudo served with tiny warm mukago potato balls, and pork tail sporting a darkly glistening beer and malt glaze. A dessert of chamomile granita and lemon curd sprinkled with honey and lemon sherbet is a fitting finish. This is gorgeous stuff, precisely and confidently executed.

 


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • Tasting menu $140

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Ryan Squires & Ben Devlin

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