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."

Taming the Wilderness

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

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.

Pinbone takes over Automata

Pinbone's maple, bacon and pumpkin tart

Pinbone's maple, bacon and pumpkin tart

Pinbone's summer residency in Tassie might be on hold, but that doesn't mean the 'Bones are kicking back. Not at all. On 5 December, a one-off Saturday brunch at Automata is a lock. Sorry, Hobart (high-five, Sydney).

Chefs Jemma Whiteman and Mike Eggert's takeover menu at Chippendale will include Pinbone favourites such as the eggwhite and prawn omelette with pork floss, the creamed corn and fregola with poached egg, and - try to stay calm - the maple, bacon and pumpkin tart (pictured). For the hungover brunch set, there'll also be a chicken burger and doughnut included in the five-course set menu, plus Single Origin coffee and watermelon juice.

Automata chef Clayton Wells will jump the pass to pull up a stool at the communal table, while Pinbone manager Berri Eggert and the original Woollahra crew will work the floor.

"It's one of the coolest fit-outs in the world, with one of our best friends and biggest brunch fans running the place," says Mike Eggert. "It's far too shiny and clean so we want to come and mess it up."

Bookings for brunch will be taken via email only and Automata will be giving away eight "golden tickets" at random during their next two Sunday lunch services.

Veruca Salt, you better get in line. This one's bound to sell fast.

Pinbone takeover Automata, $50 per person for five courses, excluding drinks. Saturday 5 December, 10am-midday, Automata, 5 Kensington St, Chippendale, NSW, (02) 8277 8555. To book email info@automata.com.au

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