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."

Taming the Wilderness

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

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.

Where to stay on Mykonos and Santorini

View from Chromata

View from Chromata

Ancient and modern Greece unite spectacularly in the Cyclades.

A brace of hotels with blinding white exteriors that evoke age-old Aegean landscapes but inside feature coolly contemporary interiors are the latest Greek additions to the Leading Hotels of the World's global portfolio.

Chromata Up-Style Hotel on Santorini and Bill & Coo Suites and Lounge on Mykonos are both preparing for a long and busy northern summer. Despite Greece's economic doldrums, visitor numbers are on the rise, and travellers report highly competitive service in restaurants and hotels. Greece notched up 23.6 million tourists last year, and that figure is expected to nudge a record 25 million this year. Tourism has propped up the economy during its long-running economic crisis, contributing about 18 per cent of the country's GDP.

Minimalist five-star Chromata, set in a cliff-face in the Santorini village of Imerovigli, has 25 rooms in classic Cycladic style and "balcony to the Aegean" sunset views. It joins its sister property Katikies in the LHW portfolio.

On Mykonos, the waters of Megali Ammos Bay are a stone's throw from Bill & Coo's 30 whitewashed, pared-back suites with balconies and poolside dining by chef Athinagoras Kostakos. Bill & Coo's second property opened recently on a beach about 3.5 kilometres away from the parent property, a sweep of 15 spacious suites with uninterrupted views of Delos island.

lhw.com

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