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.

Bar Americano's Modern Lemonade

A not-so-soft drink from the deeper recesses of the cocktail canon.

This year Melbourne's pioneering Bar Americano has used Hugo Ensslin's 1916 Recipes for Mixed Drinks as its operating manual, and one of the springier joys in its pages is a Modern Lemonade. "It's a great way to introduce the public to the drier Sherries," says owner Matt Bax. Bar Americano, 20 Presgrave Pl, Melbourne, Vic.

Cut a lemon into quarters and muddle it in the bottom of a mixing glass with 2 tsp of icing sugar. Fill the glass with cracked ice, add 30ml dry Sherry and 30ml sloe gin, shake well and strain into a Collins glass over freshly cracked ice. Top with soda water and serve with a slice of lemon dusted with icing sugar on the side.

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