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.

19
Rockpool Bar & Grill
Modern Australian
  • Riverside at Crown,
    8 Whiteman St,
    Southbank,
    Melbourne, VIC
  • (03) 8648 1900,
    rockpool.com
  • Lunch Sun-Fri noon-3pm

    Dinner daily 6pm-11pm

Rockpool Bar & Grill
-37.823745,144.959112

A toe-curlingly good lobster omelette with an impeccably balanced prawn sauce. An aged Cape Grim T-bone, exactingly cooked over wood. Sautéed pine mushrooms teamed with slow-cooked egg, gnocchetti and Fontina. No matter whether they're from paddock, sea or garden, the quality ingredients at Neil Perry's casino seafood and steakhouse are treated with utmost respect in the cavernous restaurant's open kitchen. The lengthy menu (more than 20 choices of main course) may be a nightmare for the decision-phobic and could never be called cheap, but there's consolation to be had in that even among the extensive list of sides, such as potato and cabbage gratin or grilled broccoli with anchovy butter, there's seldom a misstep. Add a lengthy, impressive, benchmark-studded wine list and calm, professional service, and you have at Rockpool Bar & Grill one of Melbourne's safest pairs of restaurant hands.

 


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $22-$45

    M $25-$75

    D $16-$23

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Neil Perry & Zac Nicholson

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