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.

Taming the Wilderness

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

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.

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.

More chefs' favourite jaffle fillings

Let's be frank here: we think jaffles are awesome and, as the findings of our recent jaffles feature suggest, our nation's top chefs agree. Here's what a few more of them have to say.

Matt Germanchis, Pei Modern, Melbourne, Vic
How well would your signature dish work in a jaffle?
Our signature dish would be the casarecce with chicken dumplings - hard to fit in a toastie, but if tinned spaghetti works then there may be hope.
What's your go-to jaffle?
My go-to toasted sandwich would be seeded mustard, a lovely Gruyère and cracked pepper. Most appreciated late at night after a long week at work.
The ultimate jaffle?
For me, it would be crab Mornay with soft-boiled gull egg and a tin of beluga caviar.

Hadleigh Troy, Restaurant Amusé, Perth, WA
How well would your signature dish work in a jaffle?
My signature dish - egg, mushrooms and pine nuts - would fit into a toasted sandwich nicely. It would take a little bit of adjustment, but in its current state it already has toasted brioche 'soldiers', so this would be taking things just that one step further.
What's your go-to jaffle?
Croque-madame.
The ultimate jaffle?
Sweet brioche with frangipane, blueberries and vanilla ice-cream, or parmesan bread stuffed with meatballs.

Ben Williamson, Gerard's Bistro, Brisbane, Qld
How well would your signature dish work in a jaffle?
Our signature dish would probably be either our lamb tagine or suckling pig and I actually think either of these would work quite well. The tagine in a brioche would be rich, sweet, slightly salty and completely decadent. Some tart tahini yoghurt would be a great final touch. The suckling pig would be equally decadent - sweet, juicy, crisp-skinned pig with morcilla and smoked almond. Savoury, sticky, smoky and good.
What's your go-to jaffle?
My go-to jaffle would easily be a good quality sourdough with something like a tomme, quality mustard and smoky ham. Often a late night snack for me.
The ultimate jaffle?
In the right conditions anything is the ultimate jaffle. I'm going to do the suckling pig and morcilla thing really soon, though.

Adam D'Sylva, Coda, Melbourne, Vic
How well would your signature dish work in a jaffle?
At Coda, my yellow duck curry would go very well in a jaffle. It would be rich and unctuous, and ooze curry sauce when eaten. At Tonka my lamb curry would again be a mouthful of heavenly goodness, with the crispy bread to encase it all.
What's your go-to jaffle?
Hot cacciatore salami, mozzarella, parsley and tomato. I never get sick of this combination. I've been eating it forever.
The ultimate jaffle?
The same as my go-to one. It's the simple things that are often the most satisfying.

Nick Holloway, Nu Nu, Palm Cove, Qld
How well would your signature dish work in a jaffle?
A couple of dishes that would work would be [a variation of the] banana hotcakes, [but with] caramelised banana and coconut-caramel, coconut shaves and coconut sorbet. Or the freshwater crayfish [with] lentil and minted labna, cucumber and curry leaves.
What's your go-to jaffle?
A definite favourite (always made with the Christmas leftovers) would have to be suckling pig with peach or mango chutney (depending on whether we are Christmasing up north or down south), aïoli, rocket and sourdough toast.
The ultimate jaffle?
Summer berries in a brioche with white chocolate and macadamia nut-brittle ice-cream - yum.

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