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.

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."

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.

Loft’s Pimms and Roses

Everything's coming up English-country-garden with this genteel cup.

"It's based on a Pimm's Cup but I've twisted it a little," says Mathew Hewitt apropos this drink, just one of a passel he put together for West End newcomer Loft. "It starts quite sweet with the Pimm's and then moves to the bitterness of the Campari. By the end of the first sip, you should be starting to want another." The trick, he says, is varying the vermouth, either mixing sweet and dry for a richer drink, or going all dry, as we have here, for a crisper result. Loft West End, 100 Boundary St, West End, Qld, (07) 3846 6680 FIONA DONNELLY

LOFT'S PIMMS AND ROSES
In a punch bowl or large jug, mix 200ml Pimm's, 80ml Campari, 80ml dry vermouth (or a mixture of sweet and dry vermouths), 80ml agave syrup, 80ml Mymouné rose syrup (available from Simon Johnson stores) and 40ml Dom Bénédictine, and top with 640ml of ginger beer (or to taste), add ice cubes and garnish with slices of citrus and cucumber and sprigs of mint.

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