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.

Wise guy

“I hate this,” Gordon Ramsay said. “I hate this, I hate this, I hate this, I hate this.” He was about to dip his spoon into the first soufflé Alistair Wise had made for him. Tasmanian-born Wise had just joined Ramsay’s London brigade, and this wasn’t the reaction he was hoping for. But all was not lost. “I hate this,” Ramsay said, “because it’s bloody perfect.” And so began Wise’s brilliant career with Ramsay, the result of a working-holiday whim after three years at Circa, the Prince. “Gordon is as big, if not bigger, in real life,” says the talented young chef of his former boss. “There’s no editing for television. It’s the real deal. But people forget he’s an amazing chef, with three Michelin stars, and he has a really amazing palate.” Later, as pastry chef at Gordon Ramsay at the London in New York, Wise was heaped with praise for his creations even though the restaurant itself drew lukewarm reviews. Wise had worked his way through the ranks of Ramsay’s London kitchens and cites Neil Ferguson and Angela Hartnett as his biggest influences. “They instilled the importance of perfection in produce and execution, and the less-is-more mentality,” he explains. “Angela always said you don’t become a real chef until you know when to stop.” But now he’s back. Back home in Hobart, that is. And ready to use his hard-won skills to open a pastry shop, the likes of which this country, let alone the Apple Isle, has never seen. It’ll be a pâtisserie minus the froufrou connotations, he says. “We want to do all the good stuff: ice-cream, sorbet, ice-cream sandwiches, cupcakes and homemade candy and cookies.” He and pastry chef partner Teena Kearney hope to open by the end of the year and, with any luck, other states will follow. The recipes Wise shares with us are versions of dishes he’s cooked in restaurants, others are dishes he likes to cook for himself – the common link is they’re all things he loves, and they all work. And, yes, that soufflé on our cover is one of them.

WORDS EMMA KNOWLES PHOTOGRAPHY CHRIS CHEN

This article appeared in the September 2008 issue of Australian Gourmet Traveller.

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