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.

28
Lake House
Modern Australian
  • 4 King St,
    Daylesford, VIC
  • (03) 5348 3329,
    www.lakehouse.com.au
  • Lunch daily noon-3pm

    Dinner daily 6pm-9pm

Lake House
-37.349294,144.141523

Thirty years after it opened, Lake House is still a standard-bearer for regional Australian dining. The light-flooded, meticulously maintained dining room, with its linen-dressed tables and cushion-strewn banquettes, exudes luxury, comfort and sense of place. The lengthy wine list's generous representation of local regions underlines this sense of place, as does the menu, which mixes great local produce with that from further afield. Local quail stuffed with slow-cooked pork might come wrapped in a cabbage leaf and served with a brilliant masterstock broth, while Moreton Bay bug agnolotti is teamed for the win with house-made kimchi and tempura tofu. Local vegetables, herbs and flowers share space with polenta, a slow-cooked egg and crunchy grains, while poached Patagonian toothfish is lifted by a saffron velouté. Great service ticks the final box of this impressively well-rounded experience.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 2-4 courses $80-$140, tasting menu $140

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Alla Wolf-Tasker & David Green

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