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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.

Sydney's Best Thai

The argument: Sydney is the best place to eat Thai outside Asia. The evidence: the pioneering Spice I Am (90 Wentworth Ave, Surry Hills, 02 9280 0928) and its spin-offs, the Isaan House (202 Elizabeth St, Surry Hills, 02 9280 0364), and, upstairs at the same site, the more pan-Asian Surry Hills Eating House. Then there's Chat Thai (our picks are its Thaitown HQ at 20 Campbell St, Sydney, 02 9221 1808, and the glossier Westfield branch; Level 6, Westfield Sydney, Cnr Pitt & Market Sts, Sydney, 02 9221 0600), and its newer offshoots, Assámm (Shop 17, Lower Ground Floor, Queen Victoria Building, Sydney, 02 9261 0204) and Boon Café (1/425 Pitt St, Sydney, 02 9281 2114). Sailors Thai (106 George St, The Rocks, 02 9251 2466) and Longrain (85 Commonwealth St, Surry Hills, 02 9280 2888) offer fine Thai eats in a full-service setting. North of the bridge it's all about the buzzy Khao Pla (7/370-374 Victoria Ave, Chatswood, 02 9412 4978) and its new food-court branch Chum Tang (Shop 5, Podium Level, Chatswood Interchange, 438 Victoria Ave, Chatswood, 02 9419 2872). For serious heat, head back to Chinatown for southern Thai specialist Caysorn (1/8 Quay St, Sydney, 02 9211 5749).

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