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.

Burnt Ends announces international guest chef dinner series

David Pynt at Burnt Ends

David Pynt at Burnt Ends

Chefs from all over the globe are descending on Singapore to cook at David Pynt's barbecue restaurant. 

David Pynt, the Perth-born chef behind Singaporean barbecue restaurant Burnt Ends, has invited some friends over to cook dinner at his place. The response, to put it mildly, has been good.

Starting in January, Burnt Ends will host a monthly guest-chef dinner with visiting cooks giving the restaurant's custom-built dual-cavity ovens and parrilla-style grills a thorough workout. Among the names announced: James Lowe from East London powerhouse Lyle's (23 October), Tom Adams and April Bloomfield of Coombeshead Farm in Cornwall (18 December) and James Henry of Hong Kong's Belon (4 September). Unsurprisingly, there's a strong Australian accent to the line-up, too, with Mark Best (6 November) and fire-starter Mat Lindsay from Ester (10 July) also joining the fun.

As to the contents of each dinner, Pynt is leaving the menu planning entirely up to the visiting chef. He'll join the rest of his brigade and learn from visiting cooks, while at the same time ensuring each event runs smoothly. Or as smoothly as can be expected when chefs decide to push the boat out.

"A lot of the chefs have said they're looking forward to having fun at the dinners and using them to experiment, rather than show off their restaurant's best dishes," says Pynt, whose restaurant made its debut at number 70 in the World's 50 Best Restaurants list this year.

"The whole series is super exciting for the team and I," says Pynt. "We're looking forward to seeing the techniques and flavour combinations they're going to bring. In terms of inspiration, it's going to be right up there."

As anyone that's eaten at Burnt Ends will attest, the 25-seat restaurant isn't exactly a big place, and Pynt expects demand to be high. Tickets will be released in the lead-up to each event, with prices to be dictated by the menu and ingredients. The series' first dinner is on Monday 16 January with guest chef Blaine Wentzel from the remote Willows Inn in Washington.

For the full dinner calendar and ticketing details, see the restaurant's Facebook page.

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