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.

Good food, bad waiter. Should I tip?

Do I leave a tip if the food's good, but the waiter's lousy?
By Guy

Pat Nourse, Gourmet Traveller restaurant critic, writes:
"Tricky. Short of slipping a note over the pass into the kitchen on your way out or hiding it under a mound of uneaten cavolo nero, or having a face-off with your waiter, asking them to take the tip directly to the chef and not collect x-dollars themselves, you’ve got the choice of: (a) not tipping at all, aka the lose-lose strategy, telling yourself that the waiters are really the face of the kitchen and it’s their problem, or (b) tipping and hoping some fraction of your gratuity makes it back-of-house.


Tipping really is for service, though, and it’s the rare restaurant that kicks back tips all the way to the kitchen. I say take the scorched earth approach: regardless of your good intentions, tipping your bad waiter is rewarding poor performance, and that’s never a good policy. Stiff ‘em and, if you feel so moved, order the kitchen a nice bottle or some beers before you settle, slip some money to the maitre d’ for the kitchen on the way out, or send the chef a note of thanks and a gratuity in the post." 

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