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.

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.

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.

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."

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.

The Baxter Inn’s Cheever Gibson

The Chekhov of the suburbs, one of the great American masters of the short story, immortalised in cocktail form.

"We got the inspiration for listing this cocktail from the John Cheever story 'Reunion'," says Baxter Inn and Shady Pines partner Anton Forte. "It tells the story of a young man who meets his father after many years. His father takes him out for a lunch of Beefeater Gibsons and drunkenly abuses bar, restaurant and newsstand workers. It's sad, funny, and simply a beautiful story." As for the drink - the classic Gibson variation on the martini - Forte says that made properly, "this little sucker hits all the rights spots. It's strong, aromatic, textural and salty. I love it." As strong, aromatic, textural and salty, dare we say, as the rather Cheeveresque Baxter Inn itself. The Baxter Inn, Basement, 156 Clarence St, Sydney.

THE BAXTER INN'S CHEEVER GIBSON, OR HOUSE MARTINI
Pour 10ml of chilled dry vermouth and 50ml of Beefeater gin straight from a bottle kept in the freezer into a chilled mixing glass. Add ice and stir until the spirits are blended, diluted and thoroughly frosty. Double-strain into a frozen vessel ("we use a martini tin," says Forte, but a well-chilled cocktail glass will do nicely), garnish "with your delicious pickled onion" and serve.

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