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.

Lûmé, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Lûmé, Melbourne.

After a notably fevered lead-up that's seen moody black-and-white YouTube videos, sneak previews in other restaurants and provocative statements about filling gaps in the market and wanting to be among the best in the world, Lûmé has opened in South Melbourne in a surprisingly low-key fashion. The dining space - a sizeable two-room affair that includes an open kitchen, a Turkish marble and American oak bar, salmon-pink paint and half-mast curtains acting as room dividers - favours quirky over stylish and has a fashionably geeky awkwardness. The menu - a dégustation of 15-plus courses - is similarly oddball. Co-owners-chefs Shaun Quade and JP Fiechtner show a penchant for consciously provocative ingredients (calamari entrails, cow udder, lamb blood) and dishes designed to fool with the senses. There's clever stuff here - a dish of duck liver and quince has the quince looking like the liver and the liver looking like the quince; what appears to be baby corn on a crab, corn and dairy cow dish is actually a corn and crab custard, while the "crab" (spoiler alert) turns out to be salted, thinly sliced and blowtorched cow's udder. There's also challengingly chewy aged and dehydrated emu teamed with white soy, and a complicated chocolate dessert that's served in a cacao pod made of chocolate (pictured). As an alternative to the dégustation, there's a simpler à la carte menu that includes charcuterie, oysters and a fish stew, while the wine list from sommelier Sally Humble is a snappily assembled fun-park ride that ranges from an aged apple-cider liqueur to cloudy, funky sake. It's early days yet, but there's plenty to keep an eye on here beyond the YouTube scene-setting.

Open Thu-Sat and Mon 6pm-late, Sunday noon-4pm; Lûmé, 226 Coventry St, South Melbourne, Vic, (03) 9690 0185

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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