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.

Pipers of Penola
Modern Australian
Pipers of Penola
-37.380015,140.838527

With Coonawarra on its doorstep, Pipers is where the vignerons entertain guests and the well-travelled take a rest. From a historic Methodist church, chef Simon Bowen (son of winemaker Doug Bowen) delivers fresh produce with worldly finesse. The Bowen family cabernet is among a prestigious line-up of Coonawarra reds in a cellar curated with decades of knowledge. Other South Australian greats and top European vintages are also well within reach, perhaps to accompany an entrée of cumin-roasted quail, date couscous and eggplant purée that heralds a devotion to rich flavour, or quinoa, goat's cheese and almonds with beetroot and aged balsamic. Dainty flowers sit atop spiced, roasted duckling; venison medallions are served with seasonal figs, creamy blue cheese and salted ham; and the stone-fruit sorbet and sugar-dusted doughnut puffs with pumpkin ice-cream make a heavenly finish.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $17-$20

    M $30-$37

    D $15-$20

  • Feature:
  • BYO
    Licensed
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Simon Bowen

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