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.

Perth's new breakfast order

Post's Nut and seed “real toast” with crushed avocado, tomato and cucumber

Post's Nut and seed “real toast” with crushed avocado, tomato and cucumber

Never mind the eggs B – Perth’s new wave of cafés, markets and restaurants has reinvigorated the city’s once-predictable breakfast scene.

From regionally specific breads and pastries to playful Asian twists on brunch favourites, Western Australians have a host of ways to start the day right. These four addresses are excellent starting points for exploring the city's new breakfast order.

Grindhouse
On-campus breakfasts - the next big thing? It might be if more university cafeterias follow the lead of Grindhouse. Just as the mural, white splashback tiles and pendant lights chime with contemporary café culture, so too does the food. Young-gun former Rockpooler Jacob D'Vauz oversees a menu brimming with Asian savour. Furikake puts a Japanese spin on salt-and-pepper squid, just as the addition of ssämjang, the spicy, soy-based sauce, nudges the fried chicken sandwich into Korean territory. Crumpets with lemon curd lean more West than East, meanwhile, and single-origin coffee is offered alongside fresh smoothies and juices.
Building 3, Edith Cowan University, Mount Lawley, WA, (08) 9371 6886, instagram.com/grindhouse_ECU

Post
"Spa cuisine". It's not a phrase that immediately suggests tastiness, but the Shambhala menu at Post proves nutritious and delicious needn't be mutually exclusive. Avocado on toast is reimagined as slices of avo on a nut and seed cracker, while quinoa porridge gets gussied up with pear, blueberries and almonds. Diners unencumbered by dietary requirements or calorie counts, on the other hand, can hook into deluxe egg and ham muffins and hot-smoked ocean trout with caviar and a fried egg. Service is more restaurant-polished than café-rushed to boot.
1 Cathedral Ave, Perth, WA, (08) 6168 7822, postperth.com.au

Toastface Grillah
White bread. Cheese. Good fillings. Can it all be so simple? This rickety yet welcoming laneway café has no interest in reinventing the wheel, which is precisely why it commands such a loyal following. The sandwiches are a study in much-less-being-much-more: the Danny Zuccho combines jamón serrano, brie and zucchini to comforting effect, while lime chutney is the unexpected addition in the pear- and blue cheese-powered Pear Grillz. For the purists, ham and cheese and Vegemite and cheese sandwiches make ideal breakfast - or lunch or elevenses. Smiling service, well-priced coffee and feel-good tunes all but guarantee return custom.
Grand La, Perth, WA, 0409 115 909, toastfacegrillah.com

Mela
Mela gives good chaat. The only catch? The restaurant's spread of Indian street snacks and breads is only available on weekends. Still, if anything is going to get you to the top of William Street for a vegetarian Saturday or Sunday brunch, it's the handiwork of the specialist pastry- and bread-makers Hazari Lal, Jinu Jayapalan and Dayanand Bhatt. Between them, these chefs produce winners like chole bathura, a balloon-like fried leavened bread served with an addictive chickpea curry. Thin puffed pastry cups freighting spiced water, potato and tamarind make for some of the better pani puri doing the rounds, while Mela's plus-sized samosas remain a benchmark.
428 William St, Northbridge, WA, (08) 9227 7367, melaindian.com

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