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.

Waterman's Lobster Co, Sydney

Our restaurant critics' picks of the latest and best eats around the country right now: Waterman's Lobster Co, Sydney.

Lobster rolls have been making waves on our shores for some time now, winning loyal followings at the likes of Supernormal in Melbourne and Sydney's Coogee Pavilion.

Waterman's Lobster Co, the sunny new Potts Point venture from Love, Tilly Devine proprietor Matt Swieboda and partners Nathanial Hatwell (an alumnus of Love, Tilly) and Tristan Blair, is the latest to jump on the bandwagon. The team offers two versions, each made with Atlantic lobster (they say it makes for juicier meat) on soft, white unsweetened rolls: a buttery Connecticut-inspired number (pictured), and a mayonnaise-rich Maine-style roll with little chunks of celery for crunch.

Non-lobster enthusiasts are accommodated, too, via a vegetarian option made with egg, nori and konbu mayonnaise, iceberg lettuce and crisp shallots, and a gutsy smoked-eel number with pastrami and horseradish.

Entrées such as a bright kingfish tartare with seaweed and radish, and brown butter-fried school prawns with bay leaves and lime aïoli add to the fun.

As do the drinks. Bar manager Alex Carter (formerly of Rockpool Bar & Grill and Bentley) has put together a list of fresh "East Coast American" cocktails (read: Pernod with pineapple and sparkling wine; mint-infused Canadian whiskey with sugar, citric, and fresh mint topped with soda). The grape game, courtesy of Swieboda, is naturally excellent. There's interesting natural-leaning options by the glass and carafe, including a house pinot gris and grenache on tap, and a solid offering of chardonnay - the wine the Waterman's team believe is the lobster roll's finest match ("basically, it's a marriage of butter", the menu states).

And what the laneway space lacks in ocean views, it gains in breeziness with its pale-blue hues and timber and open-air charm.

Waterman's Lobster Co, shop 5, 29 Orwell St, Potts Point, NSW, (02) 9380 2558. Open Monday to Saturday noon - 10pm, Sunday 10am-6pm.

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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