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."

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 new cult burger, layer by layer

Gojima rice burger

Gojima rice burger

Sokyo's Chase Kojima's new project is something completely new.

You like rice, you like burgers? Chase Kojima is about to make your day with his next venture. Introducing Gojima, a new casual eatery from the chef best known for his work at Sokyo in Sydney and Kiyomi on the Gold Coast. 

Rice burger wha? Let's cut to the Chase and hand the microphone over to chef Kojima for the layer-by-layer lowdown:

"It all starts with the rice bun base. It's a blend of sushi rice that's caramelised for flavour and crunch, with a thick spread of house-made, umami butter (the recipe for the butter is a secret, but I can tell you the flavour-profile is soy). The next layer is made up of thinly sliced, American-style dill pickles, followed by a sprinkle of raw sliced white onions and crisp green oak lettuce.

"Next up is the first of two patties of Angus beef - a blend we've developed that includes chuck and brisket. We then add a slice of melting American cheese, another beef patty, and a dollop of the Gojima secret sauce that we've made to complement the flavour of the rice bun.

"We keep building the burger with another slice of melted American cheese, ripe red tomatoes, and top it off with a rice bun. To hold it all together, we've used what is in my opinion the best nori seaweed in the world. We use this particular nori in Sokyo too - it has a melt-in-your-mouth texture and delicious roasted aroma."

Gojima opens at The Star on the ground-floor site opposite Momofuku Seiobo in late November.

gojima.com

 

 

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