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.

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.

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.

A vermouth bar for Barangaroo

Hamish Ingham and Rebecca Lines

Hamish Ingham and Rebecca Lines

Australia's first vermouth bar is here, and it's brought to you by the talented team behind Bar H.

Chef Hamish Ingham and his sommelier wife Rebecca Lines will run the harbourside venue, serving breakfast through to dinner. Banksii (pronounced "banks-ee", like the British graffiti artist) owes its name to Sir Joseph Banks, Australia's first botanist. The garden theme carries on to the vermouth-heavy drinks list and a food menu with a strong botanical focus. 

The menu will lean towards the Mediterranean with a native Australian slant. "I've been using native Australian ingredients for a long time now," says Ingham. "There will be native ingredients on the menu, but it won't be a focus. We will be using a lot of international botanicals as well."

Dinner will see the likes of mussels cooked in vermouth with green olive, tomato and sea succulents, and John Dory roasted whole with heirloom tomatoes and a pepperberry dressing. At breakfast look out for the rosemary sheep's milk yoghurt with fresh honeycomb and brioche.  

Vermouth will be the feature of the drinks menu, along with an extensive Oz-Euro wine list and a tight, classically focused cocktail list. "Vermouth is having a bit of a resurgence," says Lines. "In Spain there are a lot of vermouth bars and they have started to open in London as well." The trend has now hit Australia, following a boom in locally produced vermouths. Lines will work with Australian vermouth brand Maidenii to produce their own bespoke vermouth blend. 

Banskii will be designed by architecture firm Luchetti Krelle, known for its interiors at both Momofuku Seiobo and Acme. The fit-out will lend a nod to the Banks era of the late 18th century, with antique columns and a conservatory feel - minus the plants. "There will be references to Banks throughout the restaurant," says Lines, "including a backlit wall of the first photographs of botanicals."

Ingham is set to put aside the chopsticks and return to his European roots at Banskii. "I'm looking forward to getting in there and cooking Western food again."

Banksii opens at Barangaroo in September.

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