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.

Mike McEnearney’s picks of the menu at No 1 Bent St

Mike McEnearney

Mike McEnearney

Swapping a canteen for a CBD location is quite a change, but the laid-back ethos remains at Mike McEnearney's new digs.

Mike McEnearney doesn't want you to think of his new menu at No 1 Bent St as traditional. "We don't like what a normal menu stands for - something that's laminated and doesn't change," he says. "Ours is just a list of what we're cooking that day." 

The doors to his new Sydney CBD restaurant open on Monday 16 May and the chef is excited. Although Bent St offers more structure and service than the canteen queues of Kitchen by Mike in Rosebery, which he left last year, the same values remain. The food will be as seasonally focused and ingredient-driven as ever, changing day by day. "We're letting the produce tell us what we should cook," McEnearney says. "We never go to the market with a shopping list, but see what's good and then decide what to cook from there."

It's a proper restaurant, with an attractive fit-out finished in polished concrete and blond wood. Beyond its à la carte menu, it also offers a chef's selection for $70 a head. The wine list is concise, featuring 50 mostly local, small-production labels. The "huge, enormous" wood-fired oven will be doing most of the work, and McEnearney says the set-up at the new digs has enabled him to work with more of his repertoire. "There were many things we weren't able to execute at Kitchen by Mike. "We've opened this style of place so we can cook a wider range of dishes."

The wood-fired oven will produce hefty 1.5-kilo loaves of sourdough, and lend a touch of smoke to the likes of goat's cheese soufflés with rosemary, whole fish roasted on terracotta tiles, roasted pumpkin with ash-baked shallots, walnuts and buttermilk, pot-roasted lamb shoulders, and fine apple tarts. There's also a rôtisserie, which will spin whole chickens, and a char-grill for the likes of bottle squid with white beans and chorizo.

"I'm super-excited," says McEnearney. "There's very little difference in our ethos; we just have the opportunity to do more here. There are one or two more steps to each dish, with a waiter bringing it to the table with good wine. Light seasonal, fresh, just like Kitchen by Mike."

No 1 Bent St, 1 Bent St, Sydney, NSW, (02) 9252 5550, onebentstreet.com.au. Mon-Fri 11am-3pm and 5.30pm-late, Sat 5.30pm-late.

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