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.

Entrecôte Parisienne Steakhouse & Bar

Jason Jones & chef Simon Moss

Jason Jones & chef Simon Moss

The South Yarra restaurant formerly known as Lynch's (and, less memorably, The Millswyn and Louie) is set to become a French steakhouse. Serial restaurateur Jason Jones (Moor Please, Prix Fixe, Friends of Mine) has teamed up with Adam North of Hopkins River Beef to open Entrecôte Parisienne Steakhouse & Bar in early December.

The idea of Entrecôte arrived, fittingly enough, over dinner at Le Relais de Venise L'Entrecôte, the famed steak frites joint in Paris. Jones and North were (separately) holidaying in the city when they ran into each other and, inspired by their dinner, began talking about bringing a similar concept to Melbourne.

It'll be all about the (Hopkins River) beef. Diners will choose how their steaks are cooked, and will have few decisions to make after that. Steaks will be served with an anchovy, herb and mustard-based sauce, bottomless serves of French fries and a green salad.

"We'll have oysters and French onion soup if people want them," Jones says. "This is a French restaurant that does steak. It's very simple. Sweets will be classic French bistro fare like chocolate mousse and crème brûlée."

Entrecôte will serve breakfast from 7am to 1pm, offering "le petit déjeuner" - a baguette with French butter and jams, cheesy baked or hard-boiled eggs with caviar, pastries, orange juice, tea and coffee.

The French-themed makeover comes courtesy of interior designer David Flack, while Simon Moss (ex-Sapore) will run the kitchen, fresh from a recent trip to Paris for steak-frites inspiration.

Lynch's, of course, was infamous for its ban on children, something Jones reckons isn't going to be an issue at Entrecôte. "If a child wants to pay $39 for steak frites, we've got no problem with children," he says. "No problem at all."

Entrecôte Parisienne Steakhouse & Bar, 133 Domain Rd, South Yarra, Vic.

Looking for more Melbourne dining options? Check out our list of the best restaurants in Melbourne.


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