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.

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 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.

Hot Plates: The Resident, Sydney

The Resident's anchovies with gordal olives

The Resident's anchovies with gordal olives

Pablo Tordesillas has opened a Spanish-leaning restaurant overlooking Hyde Park.

You could never ever accuse Pablo Tordesillas of pulling his punches. In his days at Otto and at Brisbane favourite Ortiga, even when his cooking was at its most technical, flavour remained paramount. And so it is here at The Resident on College Street with his return to Sydney in a glassy tiled space overlooking Hyde Park. The room and service might lean to the anodyne side of polished, and the name is the very definition of bland, the sort of thing only a body corporate could like, but the menu comes out swinging.

It's not purely Spanish, and the word "tapas" doesn't appear on the menu, but Spain is definitely the key reference point, whether it's mussels escabeche served with crisps, superb anchovies contrasted with shiny green gordal olives, or the simple elegance of jamón Ibérico on grilled sourdough and tiny baguettes stuffed with pickled cucumber and sardines.

See our collection of recipes for Spanish snacks here.

Casting the net a bit wider for influences also pays dividends, as with the inspired addition of crisp saltbush leaves to a plate of sautéed duck livers and salsify, while colatura, the southern-Italian fish sauce, brings the funk to a salad of nicely browned broccoli tossed with shreds of egg, fried shallot and currants.

The leafy interior of The Resident overlooks Hyde Park.

Do oysters need Granny Smith and chardonnay granita? Does the plate of kale and Brussels sprouts need to be topped with lardo and migas cooked in chorizo fat? Possibly not. But in the face of exquisitely cooked Spanish mackerel sauced with watercress and piperade, or orange and goat's milk yoghurt with little crisps of brik pastry and a whisper of rosemary, such moments of overenthusiasm are easy to forgive.

Throw in a pretty decent (if exxy) wine list and complement the restaurant with a sweet little café next door doing interesting sandwiches and snacks, and you've got plenty of reason to hope The Resident is permanent.

The Resident, 18 College St, Darlinghurst, NSW, (02) 8318 8618, theresidentdining.com.au. Open lunch Thu-Sun noon-3pm; dinner Mon-Sat 5.30pm-10pm, Sun 5.30pm-9pm.

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