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.

Heston Blumenthal brings The Fat Duck to Melbourne

Heston Blumenthal

Heston Blumenthal

Brace yourself, Melbourne: The Fat Duck is set to fly south for our summer. And autumn. And winter.

Describing it as "the furthest migration any duck has made, particularly a fat one", Heston Blumenthal has revealed his plan to close his Fat Duck in Bray for six months and bring the restaurant to Crown in Melbourne.

Speaking at a press conference at Crown this morning, Blumenthal took pains to emphasise that the restaurant was not a pop-up version of his famed three-star restaurant, but a fully-fledged migration. The Fat Duck in Bray will close in December and, after spending time over Christmas with their families, the whole Fat Duck team will come to Melbourne for six months, opening on the site currently occupied by Breezes.

After the Fat Duck flies back to Britain (following extensive modernisation of the restaurant's original building in Bray), the Crown site will become a permanent branch of Dinner by Heston Blumenthal, the chef's London restaurant. It will be the first restaurant Blumenthal owns outside the UK.

The Fat Duck at Crown Melbourne is expected to open in February 2015.

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

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