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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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."

The location for David Thompson's Long Chim Sydney is confirmed

David Thomspon's dried prawns with ginger and toasted coconut

David Thomspon's dried prawns with ginger and toasted coconut

There's been plenty of whispers and finger-crossing for a while now, but finally it's official: Thai food maverick David Thompson will open Long Chim Sydney in mid-August on Angel Place.

This will be the first time in more than 15 years the Sydney-born chef and restaurateur has had a restaurant in his hometown, and follows on from the success of Long Chim Perth (which opened in January) and Long Chim Singapore, as well as Nahm, his flagship restaurant in Bangkok.

The new eatery, in a former storage basement underneath Martin Place, is big. It will seat 190 people across multiple levels, and feature an open kitchen, communal tables, bar seating and a variety of lounge, cocktail and dining alcoves. "We want to capture all the excitement and tastes of the streets of Bangkok," says Thompson.

The menu will feature many dishes that Thais "miss most when away from home", he says. Judging by the Perth menu, this might include a Chiang Mai-style larp with minced chicken, dried chilli and white and black pepper, or betel-leaf parcels filled with house-dried prawns, ginger and toasted coconut.

Kelly Ross of The Gentry has been charged with the design, and she's calling on both Thai and Australian artists to contribute artworks.

"Long Chim is intended to be fun," says Thompson. "Sanuk, as the Thais say, with food and drinks that everyone loves."

Long Chim, basement, 10-14 Martin Pl (entry Angel Pl), Sydney, NSW

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