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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

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.

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.

Venice Resort & Spa

Private island luxury comes to Venice.

All eyes are on Venice's Isola delle Rose after JW Marriott opened its first Italian hotel and European resort on the private island, Venice Resort & Spa, in March.

Spanning 16 hectares with refurbished buildings scattered around the island, the resort comprises 266 rooms (some with private pools), a cooking school, wine academy and Venice's largest spa. Architect Matteo Thun's top-to-toe restoration deploys locally made glass, Venetian tiles and original brickwork, adding warmth and character to an otherwise sleek and modern fit-out.

On the dining front, ingredients from the island's olive grove and extensive kitchen garden are put to good use at the resort's four restaurants.

Come sundown, La Sagra poolside bar on the rooftop, which has 360-degree views extending to St Mark's Square, for cocktails and cicchetti has got to be the spot to beat. Rooms from $560 per night, including breakfast.

Venice Resort & Spa, Isola delle Rose, Laguna di San Marco, Venice, +39 041 803 59 06


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