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.

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.

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.

85 Miskin St
Modern Australian
  • 85 Miskin St,
    Toowong,
    Brisbane, QLD
  • (07) 3371 4558,
    www.85miskinst.com.au
  • Wed-Sat noon-9.30pm, Tue 5pm-9.30pm

85 Miskin St
-27.485812,152.983351

A speedy summer revamp blew away the fine-dining grandiosity once associated with this suburban Queenslander's former incarnation as Brent's, the Dining Experience. Now, share plates are the focus, while the concepts remain adventurous and service is both attentive and knowledgeable. An entrée of citrus-cured ocean trout arrives, its edges dotted with crisp, black edible ants, a refreshing quenelle of rosehip sorbet and dill-flecked crème fraîche alongside. Slow-cooked goat tenderloin is lifted by goat's curd, a scatter of toasted farro adding texture and nuttiness to round out the sweetness of hay-baked pumpkin. Wine choices have been condensed, but remain thoughtful, with by-the-glass options also available by the half-glass. Desserts are mini artworks. Mixed fresh berries, in a meringue-studded cream, are luscious buried treasure in a terracotta flowerpot replete with blooms and chocolate soil.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $8-$17

    M $24-$48

    D $13-$14

  • Feature:
  • BYO
    Licensed
    Bar
    Vegetarian
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Brent Farrell

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