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.

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."

Fleet, Brunswick Heads

Heading to Byron Bay for the Easter break? Pack your drinking shoes, because the Northern Rivers now has a killer new wine bar, and there's some pretty excellent snackage to boot. Astrid McCormack and Josh Lewis, formerly co-owner/manager and sous-chef respectively at Loam, the now-defunct Bellarine Peninsula eatery that was named GT's Regional Restaurant of the Year in 2012, have opened Fleet in Brunswick Heads just in time for the long weekend.

McCormack's interest in wine was no small part of the appeal at Loam, and so it is at Fleet. The tiny shopfront offers a tight but interesting list of 18 wines ("with a couple of magnums"), most of them available by the glass, plus six beers, a couple of ciders and a clutch of cocktails. Sustainably produced Australian wine is the focus, with a handful of internationals thrown in for good measure, so South Australian and Victorian rising stars such as Ruggabellus, Luke Lambert and Patrick Sullivan will be on pour alongside Campania's Cantina Giardino and South African winery Lammershoek. "The goal is to sort out a takeaway licence so our guests are able to buy the wines they drink in-house as well," says McCormack.

The food more than keeps pace in terms of interest. Lewis is a Vue de Monde alumnus of some years' standing, and his opening menu has plenty of edge and pulls no punches for the regional audience, whether it's a veal "schnitty sanga" amped up with sweetbreads, or the lamb breast with Brussels sprouts and cheese rind. The oysters are pickled, chicken is a choice of liver or wing, and there are carrots for dessert, with brown sugar, sesame and butter.

The menu is written largely in the telegraphic style free of description that chefs use to test the patience of would-be diners, so what "prawn legs, silken corn" actually means remains to be seen.

That said, the site is too small for a coolroom, so Lewis's menus are going to be driven by what's on offer at the region's numerous farmers' markets, so it might be some entirely different crustacean legs on offer on any given night. The plan, says McCormack, is "to cook clean, deceptively simple, tasty food".

Fleet - the prices are good, the talent is hot, and the neighbourhood is ripe for a venue that pushes the boat out a bit. We can't wait.

Fleet, open Thu-Mon, 3pm-10pm, 2/16 The Terrace, Brunswick Heads, NSW, (02) 6685 1363

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