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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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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Shark Bay Wild Scampi Caviar

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

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

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."

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.

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.

Freda’s Mezcal Margarita

Take your Margaritas to the next level with the smoky citrus punch of mezcal and grapefruit.

Mezcal is a bit like tequila's less-reputable cousin. And when you think that tequila already represents the more iniquitous end of the liquor cabinet for most folks, you know that you're looking at a spirit that needs to be handled with care. In this take on the classic Margarita, Marty Campaign, from new Sydney bar Freda's, replaces the traditional tequila with mezcal for a drink that won't be forgotten in a hurry. A well-made Margarita, Campaign notes, is essentially "a perfectly balanced sour", so pay careful attention to the acid balance and satisfaction will be yours. Freda's, rear 109 Regent St, Chippendale, NSW, (02) 8971 7336. 

FREDA'S MEZCAL MARGARITA WITH PINK GRAPEFRUIT
Take a chilled coupe, rub half the lip of the glass with a cut lime, press it into a saucer of Murray River pink salt and set aside. Add 50ml El Señorio Mezcal, 20ml pink grapefruit juice, and 10ml each Cointreau and lime juice to a shaker half-filled with ice. Shake hard and fast, then strain through a fine sieve into the chilled salt-rimmed glass. Add a sliver of pink grapefruit zest over the lip of the glass to garnish, then serve without delay.

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