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.

Three Blue Ducks at The Farm, Byron Bay

Last week we brought you the news of Fleet, a trailblazing new wine bar bringing fresh flavours to Brunswick Heads. This week, it's even more big news in the Northern Rivers of New South Wales as we turn our attention to Ewingsdale where the Three Blue Ducks crew have opened their second outpost. The 90-seat restaurant and produce store is part of The Farm - a 32-hectare property with a focus on sustainable-farming practices, designed to "grow, feed and educate" the community.

The dining room proper (which operates on a "no frills, no tablecloths" policy) serves what Three Blue Ducks chef and co-owner Darren Robertson and his business partner Mark LaBrooy call casual, nutritious, tasty food, while the store offers takeaway meals, coffee and organic groceries.

"At the moment we're starting off with everything as local as possible," Robertson says. "We're doing the whole Alice Waters thing, so we're letting the famers and gardeners determine what we've got on the menu."

This translates to a menu abundant in "leafy greens, pigs and beef from The Farm itself, a little bit of chicken and amazing seafood". Début dishes include raw amberjack with pickled lettuce and whipped roe, and char-grilled octopus with guanciale and a salad of pink grapefruit, mixed grains, and torn mint.

"We've got a meat room, so we're buying in cows on the quarter and whole pigs," Roberston says. A barbecue zone is currently in the works with spits for whole animals, an Argentine-style grill, an outdoor wood-fired pizza oven and a hot smoker.

There's a bar, too - a "bloody huge bar", to be exact - offering all its booze on tap to reduce waste. "We have, at the moment, 10 reds, 10 whites, and about 15 craft beers, and a couple of ciders," says Robertson. "All the alcohol comes in kegs and we're also making our own kombucha."

All up, it sounds like a whole lot of planet-friendly fun, and if it's anything like the Bronte flagship, we're sure it'll be a hit.

Three Blue Ducks, The Farm, 11 Ewingsdale Rd, Ewingsdale, NSW, (02) 9389 0010

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