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.

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.

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.

55
Gladioli
Modern Australian
Gladioli
-38.099911,144.059009

Gladioli is a country gem that truly celebrates a sense of place by sourcing choice local produce and fine wine - but it's not parochial. A warm, genuine welcome greets diners because owner-chef Matt Dempsey heads front-of-house these days. He's natural and unpretentious, much like the comfortable, stylish dining area of this Victorian weatherboard, but there is detail, too, especially in his complex, inventive dishes. Local seafood becomes a glistening mix of finely sliced cuttlefish and fennel, bolstered by tangy pickled octopus and cumin; slow-cooked Barwon lamb might be enhanced by a garlicky wild nettle purée, some tart and lightly whipped yoghurt, and a layer of crunchy breadcrumbs infused with parmesan. The combination of chocolate cream with sweet-sour rhubarb sauce, cardamom marshmallows and the grainy texture of crystallised white chocolate is an equally creative finish.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • Prix fixe 3 courses $65; dégustations $85-$110

  • Feature:
  • Licensed
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Chris Welsh & Ryan Vickery

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