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.

Aman Tokyo

A five-star Zen experience at Aman Tokyo.

You can see Mount Fuji from the soaking tub. Yes, it may require rising early, before the haze obscures the sacred mountain, but these ephemeral experiences are what the new Aman Tokyo is all about.

Occupying the top six floors of Otemachi Tower, just blocks from Tokyo Station and the Imperial Palace Gardens, the hotel is coolly postmodern but still Japanese in aesthetic. On most afternoons, a traditional koto player strums in a soaring lobby dominated by a rock garden and 30-metre-high architectural feature resembling the interior of a washi paper lantern. A wall sculpture by plaster artist Syuhei Hasado celebrates the fall of faded cherry blossoms. The 84 guestrooms and suites are serenely uncluttered: a bleached camphor-wood platform bed faces the cityscape while the bathroom has heated stone floors and shoji screen doors.

The two-floor spa complex includes a 30-metre lap pool and Zen wellness facilities. The restaurant shines at breakfast, with butter and honey sourced from farmers in Tokyo prefecture. The hotel's Black Tea is a darkly amusing interpretation of this afternoon institution; treats such as black sesame scones are served on obsidian-hued ceramics.

Aman Tokyo, Otemachi Tower, 1-5-6 Otemachi, Chiyoda-ku, Tokyo, +81 03 5224 3333

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