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.

Vaporetto's Italian Stallion

Vaporetto's Italian Stallion

Vaporetto's Italian Stallion

A sunny orange tonic with sizzle.

Here's a zesty number to add a little spring to your step. Vaporetto, Melbourne's Venetian-style wine bar, doles out vitamin C the Italian way. "The Stallion was inspired by Rocky Balboa from the Rocky movies," says manager David Wickwar. "It's a blend of classic Italian ingredients with a real kick." Aperol has a bitter orange-peel note, he says, which is perfect with Campari. Slightly sweet Punt e Mes helps to nail the balance, and then it's made long and refreshing with the addition of Italian sparkling orange soft drink (Wickwar uses Imperdibile Aranciata).

Combine 30ml Campari, 15ml Aperol, 15ml Punt e Mes and two dashes of bitters in a highball glass. Half-fill the glass with ice and stir to mix. Add 120ml sparkling orange soft drink, stir, then top up with more ice. Garnish with a wheel of dried orange and serve.

Vaporetto Venetian Bar and Eatery, rear 681 Glenferrie Rd, Hawthorn, Vic, vaporetto.com.au

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