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.

2008 Best on the Best

The best on the best: we asked nine of the nation’s best chefs to spill the beans on their favourite suppliers, products and diversions for our April Best of the Best issue. Here are the insider picks, some well known, some off the beaten track.

*Alla Wolf-Tasker, chef/owner, Lake House, Daylesford
*Andrew McConnell, chef, Three, One, Two, Melbourne
*Peter Gilmore, chef, Quay, Sydney
*Bruno Loubet, chef, Baguette, Brisbane
*Nick Holloway, chef/co-owner, Nu Nu, Palm Cove
*David Coomer, chef, Star Anise, Perth
*Chui Lee Luk, chef/owner, Claude’s, Sydney

ONLINE EXCLUSIVE
*Jason Peppler, chef/owner, Isis, Brisbane
*Shannon Bennett, chef/owner, Vue de Monde, Melbourne

INTERVIEWS PAT NOURSE
PICTURED TOP (L-R) ALLA WOLF-TASKER, SHANNON BENNETT, NICK HOLLOWAY
PICTURED MIDDLE (L-R) JASON PEPPLER, PETER GILMORE, BRUNO LOUBET
PICTURED BOTTOM (L-R) CHUI LEE LUK, DAVID COOMER, ANDREW MCCONNELL
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Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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