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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."

Taming the Wilderness

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

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.

Gerard's Bistro, Demitri's Feast, Co-Op Dining, Pigeonhole Café

Gerard's Bistro, Brisbane

Gerard's Bistro, Brisbane

Our restaurant critics' picks of the latest and best eats around the country including Gerard's Bistro, Demitri's Feast, Co-Op Dining, and Pigeonhole Café.

BRISBANE
Gerard's Bistro
With the flamboyant, bar-owning Moubarak brothers (Lychee Lounge, Laruche) at the helm of this laneway dweller you'd expect a quirky edge. Artfully plated offerings from chef Ben Williamson  - smoked Murray cod with almond foam, tender octopus tentacles glossy with a tomato-smoked butter and tart slivers of green strawberry (pictured)  - side-step cliché neatly. Looking for rusticity? You'll find spicy sujuk, jewel-bright shirin polow and a saltbush lamb tagine. The Middle Eastern-Med influence is astutely referenced here, and not overplayed. 14-15 James St, Fortitude Valley, Qld, (07) 3852 3822 FIONA DONNELLY

MELBOURNE
Demitri's Feast
Demitri's Feast operates as a breakfast and lunch joint year round, but once daylight savings kicks in, owner Jim Karabagias opens his modern Greek gem with a focus on the char-grill from Thursday to Saturday night. There's a small menu, and a glass cabinet full of treats  - fish, scallops, Moreton bay bugs, chicken skewers, lamb chops  - ordered by the piece and grilled with little more intervention than oil, lemon, garlic and parsley. There are salads too, and ouzo, and a super-cute courtyard out the back. 141 Swan St, Richmond, Vic, (03) 9428 8659 MICHAEL HARDEN

PERTH
Co-Op Dining
Introducing Co-Op Dining, the new inner-city showroom for Dear Friends owners, and Swan Valley champions, Kiren and Kelli Mainwaring. While the menu is degustation only in the dining room, a tight bar-snack menu is available to those chasing something more casual. Bookings aren't taken for the bar, but standouts like swatches of Mainwaring's rich house-cured ham and wonderfully smoky local macadamia nuts make a compelling reason to try your luck. 11 Regal Pl, East Perth, WA, (08) 9221 0404 MAX VEENHUYZEN

HOBART
Pigeonhole Café 
Pigeonhole Café meets local avocado. We played a role in orchestrating this blind date and the relationship was consummated this week. It's a simple thing, avocado on toast, but, done well, it's one of the best breakfast dishes out there. Surprisingly, some of Australia's best avocados are grown in Tasmania, by South Spreyton Avocado, right in the middle of the north-west coast's prime apple-growing country. Pigeonhole Café is one of Australia's best breakfast places, so it seemed only right to introduce them to one another. Pigeonhole's Jay Patey took the bait and, from this week, the breakfast menu features South Spreyton avocados on Pigeonhole's own rye bread. Mission accomplished. Cnr Molle & Goulburn sts, West Hobart, Tas, (03) 6236 9306 SUE DYSON & ROGER MCSHANE

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