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.

Eat, love, stay

Bowral's Biota Dining adds room to its service.

Eat, drink, be merry, for a bed is close by. In the European tradition of restaurants offering a place to stay, Biota Dining in Bowral, in the NSW Southern Highlands, has opened 13 rooms, transforming the well-regarded restaurant and lounge bar into a dining destination.

The 1960s-era motel beside the restaurant has been stripped and refurnished, rather than rebuilt, so the rooms remain boxy and simple, but they're comfortable and share the Biota dining room's calm, clean lines, with wall-mounted willow branches and mid-century Parker furniture.

"They're a resting spot in the grounds of the restaurant, not a hotel," says Biota's chef and owner James Viles, who cites as inspiration Magnus Nilsson's remote Fäviken restaurant in Järpen, Sweden. "We wanted people to arrive, relax, and enjoy our food and wine, and not have to worry about driving afterwards."

It makes sense, then, to settle in and order a five- or seven-course menu paired with wines from a strong list favouring organic and regional labels.

It might start simply with an oyster dressed with native lime, cucumber several ways and bronze fennel, and end with the forest-floor flavours of blueberries, verbena sorbet and iced chlorophyll. Linger for weekend brunch and, on the last Sunday of the month, continue grazing outside at the Biota Produce Showcase. Packages include a one-night stay and three-course meal midweek for $120 per person twin share. Biota Dining, 18 Kangaloon Rd, Bowral, NSW, (02) 4862 2005.

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