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."

Cool change for Queenstown

Après-ski in New Zealand's adventure capital just got tastier.

A recent flurry of restaurant openings in Queenstown has given the ski hub some of the best meals in the South Island. The highest profile of these newcomers is Josh Emett's Rata (43 Ballarat St, Queenstown, +64 3442 9393), a modern dining room and bar tucked behind the Citizens Advice Bureau. "We wanted to create something that represented New Zealand but in a contemporary rather than blatant, tiki-shop sort of way," Emett says. The crisp duck tongues with grilled persimmon are a must, on a menu that features produce from the Otago and Southland regions, teamed with a rollcall of blockbuster drops in the cellar.

At ambitious Sasso (14/16 Church St, Queenstown, +64 3409 0994), an historic stone-clad cottage makes an apt setting for Sal Grant's satisfying Italian food menus to shine. Work up an appetite on the slopes, then get stuck into the likes of beef carpaccio and hearty venison osso buco.

Meats of impeccable provenance are the star attraction at Jervois Steak House (Lower steps, Brecon St, Queenstown, +64 3 442 6263), an outpost of Simon Gault's Auckland meat emporium. Quality cocktails and an expansive wine list add to the upmarket casual vibe.


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