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.

Yu-u
Japanese
  • 137 Flinders La (enter via Oliver La),
    Melbourne, VIC
  • (03) 9639 7073
  • Lunch Mon-Fri noon-2pm

    Dinner Mon-Sat 6pm-10pm

Yu-u
-37.814107,144.96328

When Yu-u opened 15 years ago, its unmarked laneway entrance and attention-averse attitude made it Melbourne's first "secret" restaurant. The capacious basement dining room is still a thrilling place to eat, whether you're at the broad bar or in a shoes-off private parlour. Simple izakaya dishes are served with easy ceremony. Sumiso-ae is an unassuming yet beguiling tumble of avocado and salmon cubes in mustard miso sauce. Fried gyoza have supple skins encasing sweet minced pork. A separate yakitori menu gives chicken the beak-to-tail treatment: the thigh is as luscious and tender as you'd expect but it's the crisp, fatty furls of chicken skin, the dense morsels of heart and crunchy cartilage that speak of Yu-u's authenticity just as eloquently as its watchful, unobtrusive staff. A couple of rookie tips: lunch is a set-menu affair and the delicious buckwheat noodles must be ordered a day ahead.


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At a glance

  • Food:
  • One Star
  • Price:
  • E & M $10-$20

    D $8

  • Feature:
  • Licensed
    Vegetarian
    Private room
  • Cards:
  • American Express
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Yoshiki Tano

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