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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Spirit House
Thai
  • 20 Ninderry Rd,
    Yandina, QLD
  • (07) 5446 8994,
    www.spirithouse.com.au
  • Lunch daily noon-5pm

    Dinner Wed-Sat 6pm-10.30pm

Spirit House
-26.550208,152.958813

Spirit House shouts "special occasion" from the moment you arrive through its gateway arch. Set in the lush Sunshine Coast hinterland, the restaurant has its own rainforest and lake, where statues of elephants and the Buddha keep watch. The welcome is picked up by knowledgeable staff taking you through the shared plates menu. A teapot of coconut soup with chilli oil infuses smoked salmon in a beautifully balanced entrée; more substantial dishes include whole baby snapper baked with a tamarind and chilli sauce, and chicken, succulent in a fiery khao soi-inspired broth with a mix of cooked and crunchy flash-fried egg noodles. Desserts mostly reflect the region - berries star in a luxurious selection of ice-creams and chocolates. The spice-friendly wine list shines with aromatics, and regions represented range from Margaret River to the valleys of Austria. It's a restaurant demanding a celebration.

 


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At a glance

  • Price:
  • Tapas $12-$24

    Shared plates $28-$40

    D $15

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Ben Bertei

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