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.

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.

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.

Healesville Hotel
Modern Australian
Healesville Hotel
-37.65429,145.516136

It's easy to get a sense of place at the Healesville Hotel. The Yarra Valley winery map on one wall of the elegant, high-ceilinged dining room speaks commitment to the local, as does the menu that name-drops local producers - Yeringberg lamb, Wandin quail, Yarra Valley salmon - with impressive regularity. The Healesville's main dining event is a weekend affair (during the week there's a more casual, trad-pub carte), when it becomes Quince Dining and intricately plated dishes, such as salmon pastrami with nashi, yoghurt and salmon roe, or rabbit loin served with toasted seeds and nuts, land on linen-dressed tables. Occasional moments of under-seasoning can break the spell, but most dishes - brilliant local lamb teamed with eggplant purée, say, or fresh figs with dulce de leche - display admirable balance and technique. Alongside the local-loving wine list, they highlight the valley's enviable food credentials.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • 2-5 courses $55-$90

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Clinton Camilleri

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