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."

California dreamin’ now reality

LAX's smart new terminal gives everyone the star treament.

On a recent afternoon in Los Angeles, I stopped by Fred Segal and admired a white bicycle with a leather saddle. I had a fried-chicken sandwich for lunch at Ink.Sack, the takeaway joint owned by renowned chef Michael Voltaggio, and a robust macchiato at Lamill Coffee, followed by a spontaneous vodka-tasting session. What's remarkable is that I accomplished all this within the dazzling new confines of LAX.

For many years, the airport's Tom Bradley International Terminal was a bleak enclave of cramped walkways, uncomfortable seating, unforgiving lighting and uninspiring shops and restaurants. All that has gone, in a sweeping three-year $2.13 billion makeover. Though the entire project won't be completed until 2015, many of the updates have been unveiled in the past few months.

Designed by Fentress Architects, the modernised terminal has a curved aluminium roof that recalls breaking waves and interiors full of light, dramatic art and sleek furniture. Westfield, meanwhile, has assembled a tempting array of vendors, many of which, such as Kitson and Fred Segal, are local. Dining options are similarly impressive. Travellers can try upscale Mexican at Border Grill, Neapolitan pizze at 800 Degrees, award-winning burgers at Umami, or several types of caviar and Champagne at Petrossian. "We wanted a first-class lounge experience for all of our passengers," says Westfield's Eileen Hanson. Speaking of lounges, there are five destined for the mezzanine level, though only the impressive Star Alliance lounge has opened, with a noodle bar and outdoor deck. (Like Tom Hanks in The Terminal, I contemplated moving in.) Downstairs, I window-shopped at Hermès and Gucci, tasted flavoured vodkas and eyed a bottle of 50-year-old Balvenie single-malt for $51,600. At last, LA has an airport terminal befitting its status as the entertainment capital of the world.

Read more: Gourmet Traveller's guide to Los Angeles.


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