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.

Rushcutters opens in Sydney

It's goodbye shawarma and hello schnitzel as Rushcutters opens on the former Neild Avenue site this week. It's a collaboration between the Keystone hospitality group and former Longrain chef Martin Boetz, who has left the lemongrass on the shelf for this venture, and is looking instead to his German background for inspiration. "I just want it to be a local," says Boetz, "and I want that feeling like at Longrain where you can come, have a drink, have something to eat and, whether you stay in the bar or dine in the restaurant, it's a one-stop shop."

The venue is divided into two parts. The casual all-day deli offers the breakfast-friendly likes of smoked trout with capers, parsley and green apple and house-baked German breads, and morphs into a late-night snack-zone (hello twice-cooked pork hock). The restaurant dining room, meanwhile, is all about sharing plates; we're already eyeing off the schnitzel with lemon and smoked meats with mustard and dill pickles.

The other thing driving Boetz's menus is sustainable produce from the Hawkesbury, where he has his Cooks Co-op farm and providore business. On the table that translates to spring chicken with a sauce of young garlic, fish cooked simply with riesling, salt and fennel, and the more rib-sticking likes of corned veal brisket with kale, sour cream and malt. "It's about food that I've sourced from the Hawkesbury region from my farm and also from what is around me," says Boetz, "which ranges from goat's curd and goat's milk to pork, to fruit and vegetables, and just really trying to promote a very close food area to Sydney that I think has been lost

"We're just feeling out people and what they want at the moment. We've got quite a lot of neighbours here… so we just want to be really user-friendly."

Rushcutters, 10 Neild Ave, Rushcutters Bay, NSW. Deli open from 7am-midnight daily, dining room open Tuesday to Thursday from 5pm to midnight and Friday to Sunday from noon till midnight from Wednesday 30 October.

 

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