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: Hello Please, South Brisbane

Crisp Pork Belly Bao with Peanut Hoisin, Coriander and Cucumber

Crisp Pork Belly Bao with Peanut Hoisin, Coriander and Cucumber

It doesn't get much more casual than Vietnamese snacks eaten in the open air. Or, to be specific in this case, eaten in a laneway behind a repurposed shipping container in what used to be a car park. Even the gritty overhead train line off to one side somehow feels right. But ambience aside, it's the extras you don't encounter in every street-side joint that will encourage diners to say "xin chao" here more than once.

Seasoned staff ferry dishes promptly to communal picnic tables. There's drinks-of-the-day - a mandarin and Aperol-laced gin concoction say, or a lychee orange-blossom "Martini" - and decent glassware to hold them. Co-owner Maris Cook has put time in at Melbourne's Gingerboy and MoVida, and is a former manager at Woolloongabba favourite Pearl. Colleague Dan Ward is behind Ascot's The Stables Craft Bar & Kitchen. Their care for detail is evident across the board. 

Hello Please exterior.

House-made sodas, bottles of 333 and cans of Bia Hanoi feature in tight drinks list, together with a couple of sparkling options - Cava Mas and Champagne Choisel, plus a handful of mostly Australian white and red offerings. The remaining choices on your placemat menu are equally succinct. You'll need to arrive at lunchtime for banh mi; together with a bowl of pho it's a combo worth leaving the office for. Rice noodles, bean sprouts, Vietnamese mint, coriander and slices of poached chicken float in the golden, aromatic chicken broth. Chicken appears again in the banh mi, with a robust chicken pâté, pickled cucumber, grated carrot and coriander. 

As the overhead festoon lighting sparks up, the focus switches to bar snacks - steamed bao and dumplings, salads, spring rolls and crisp chicken ribs. Hello? Please. 

Hello Please, Fish La, South Brisbane, Qld, helloplease.co; open Tues-Sun, midday − late.


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