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.

Paul Wilson arrives at Prahran Market

Paul Wilson

Paul Wilson

Prahran Market will soon be home to two new ventures from Paul Wilson: a restaurant and a chicken shop.

It's hard not to get a little bit excited when Paul Wilson describes Wilson & Merchant, his forthcoming restaurant at the Prahran Market, as "a luxe, younger version of the Bot". The Botanical Hotel was, after all, a high-water mark for Melbourne restaurants last decade, where the unofficial leader of the cheffing Britpack helped refine the notion of modern Australian food.

Wilson & Merchant promises double happiness - it also heralds Wilson's return to the kitchen after a long hiatus during which he acted as gun for hire, designing Latin American-leaning menus for the likes of the Newmarket, Albert Park and Middle Park hotels.

Tapping into his old Botanical networks (executive chef is Dave Marshall, the Bot's sous-chef who went on to open the Middle Park Hotel; bar chief is his former chef de partie and recent Black Pearl resident Sam Ng), there will be no tacos in sight when the 90-seater opens, replete with separate bar and café areas, in anywhere from three to six months. It's back to mod Oz, the menu enjoying a symbiotic relationship with the market, supplemented by biodynamic and organic produce grown specially for the restaurant.

"It will be a seasonal menu with a seasonal accent," says Wilson. "European-leaning in winter, more Mediterranean in summer. There are some amazing fishmongers here and as a chef I can order produce four times a day. It's like having a restaurant by the ocean."

You can expect rare-breed chicken on the wood-fired rôtisserie, too, a concept Wilson is trying out with a second Prahran Market project on the boil: a modern take on the classic Australian chicken shop. "There's no market in Melbourne where you can buy a roast chicken and they're usually disappointing quality. I really want to highlight real free-range, brined, wood-roasted chicken with different condiments and triple-cooked chips, all designed to take home."

The as-yet unnamed chicken shop is due to open in the former Swiss Bakery site in around six weeks. While Wilson is using the dreaded words "pop-up", he has a five-year lease and plans to move it to a larger location if the concept works out.

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