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.

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.

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.

Mamasan Kitchen & Bar, Broadbeach

Our restaurant critics' picks of the latest and best eats around the country right now: Mamasan Kitchen & Bar, Broadbeach.

Fast-paced Asian fusion from a kitchen with sharp skills and keen attention to detail? Step right up. This expensively kitted out and dramatically lit Broadbeach newcomer feels remarkably established, with plenty of timber and polished concrete, and surprisingly few clichés. Sure, there's a portrait of Mamasan watching over diners, and, when we visit, a communal table with tanned GC glamazons hoovering Veuve, but in general, wielding a set of chopsticks here is a pleasant, grown-up experience. The menu suggests letting Mama choose, and it's sound advice. A selection of five plates for $65 (seven for $85) kicks off with a chunkily diced and beautifully spiced Byron Bay pork san choy bau, chased by four lightly steamed Hervey Bay scallops crowned with a mix of black sesame mayo and chilli. A heaped plate of panko-crumbed squid scores more mayo, this time alongside, and is amped up with Sriracha, while a punchy fresh green papaya salad is studded with fat Mooloolaba prawns. The standout, though, is a slab of slow-braised wagyu with peanuts and daikon in a rich red curry sauce served with sticky rice and greens. The pan-Asian wheel isn't being reinvented here, but it's being spun well. Add a nicely judged, spice-friendly drinks list and it's good times on the Goldie.

Mamasan Kitchen & Bar, Oracle Blvd, Broadbeach, Qld, (07) 5527 5700

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.


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