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.

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.

Shark Bay Wild Scampi Caviar

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

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.

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."

Decadent chocolate dessert recipes for Christmas

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

Papa Jack’s Tom and Jerry

Fighting winter's chill with that classic folk cure: hard liquor.

This classic cocktail, originally devised by Jerry Thomas, the granddaddy of mixology, is traditionally served in the US at Christmas. Marco Nunes, co-owner of Brisbane bar Papa Jack's, reckons it ticks all the boxes for winter and is relatively easy to make at home. "With this recipe you can serve it hot or cold, and it works fine,'' he says. The only caution? Be gentle when you're folding the whites into the yolks. "The top should be really fluffy.'' Papa Jack's, cnr Connor & McLachlan sts, Fortitude Valley, Qld. 

Separate an egg, beat the white to soft peaks, then gently fold in the beaten yolk. Spoon the egg mixture into an Irish coffee cup or small mug. While stirring constantly to keep the yolks from curdling, add 25ml rye whiskey, 25ml Cognac and 15ml of dried fruit and spice syrup (Papa Jack's makes theirs by simmering 2 cups of demerara sugar, a cup of mixed dried fruit, 5 cloves, a star anise pod and a cinnamon stick in 2 cups of water, then cooling and straining the resulting syrup). Top up glass with hot milk, stir to whip up some foam, grate cinnamon and nutmeg on top and serve hot.


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