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.

Buvette opens in Hotel Realm, ACT

CHOCOLATE ASSIETTE THREE WAYS

CHOCOLATE ASSIETTE THREE WAYS

A newcomer to Hotel Realm in Barton, Canberra, Buvette's playlist contains more Bruni than Bardot, more Prichet than Piaf. It's in keeping with what's leaving the kitchen pass - modern, lighter and more stylised versions of French bistro classics.

Ham hock terrine, for instance is chunky and well-seasoned and served with pistachio nuts and capers, but there's also preserved lemon in the mix. Bouillabaisse may lack rustic regional charm, but compensates in a boldly flavoured broth, and gently cooked blue eye, scallops and mussels. The kitchen and floor teams are still finding their feet, but at least the wine list is firmly planted on local terroir and the charcoal and white toned digs are comfortable and intimate.

Buvette, 18 National Cct, Barton, ACT, (02) 6163 1818

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