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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Why can't I make a reservation?

What’s the deal with restaurants that don’t take reservations? Are they trying to make life hard for us?
By Matt
Pat Nourse, Gourmet Traveller restaurant critic and features editor writes:
It seems like a fiendish invention, this no-bookings business, but there’s method in the badness. For one thing, it means that you can rock up at a restaurant and potentially score a seat somewhere that’s so popular that you’d otherwise be waiting weeks for a table. The main reason, though, comes down to dollars and sense. I spoke to Barry McDonald recently, one of the owners of Sydney’s Fratelli Fresh, he said the reason bookings aren’t taken at Sopra, the permanently mobbed café/restaurant at the provedore’s original Waterloo and spanking-new Potts Point sites, is simple commerce. “If I took bookings for 49 seats when the most expensive item on the menu is $24, I couldn’t afford to have a restaurant.” Sopra is too small, he says, to not have the tables full at all times. “Once you start taking phone numbers, for us that would be another role and another job and you couldn’t sell main courses for $24... they’d have to be $28 or something. I want to be able to say you can have it both ways, because I want to be able to say yes to my customers, but the reality is that $24 mains and $3.50 glasses of wine don’t come with some things i.e. white tablecloths and reservations. You can’t even get good food at those prices at some RSLs... and my RSL doesn’t take bookings either.”
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