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.

Taming the Wilderness

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

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.

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."

31
Grossi Florentino
Italian
Grossi Florentino
-37.81182,144.970792

A grande dame of Melbourne's dining scene, Grossi Florentino continues to be a place to celebrate and schmooze. While the ground-floor Grill and Cellar Bar delivers a more laid-back experience, upstairs promises a polished performance, with fired-up wait-staff, lofty prices and an inspired wine list that runs from Beechworth to Veneto. Although it offers the odd nod to "now", the menu is at its best when treading the trad path. Entrées are a case in point, with gutsy duck and porcini tortellini winning out over smoked trout with tapioca and yuzu. Come main course, the satisfying heft of suckling pig with roast apricots outshines an assemblage of seared bass, samphire and pearl meat. Studded with candied fruit and bitter chocolate, nougat semifreddo proves that the classics come up trumps for dessert, too. Canapés, an amuse-bouche and palate cleanser add to the fine-dining flourish - and take some of the sting out of the high prices.

 


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 2 courses $95, 3 courses $120, dégustation $140

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Guy Grossi & Chris Rodriguez

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