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.

Dead Ringer’s Blackstone Bramble

A summery cherry-powered treat that'll leave you feeling as fresh as it tastes.

"You can put away three or four of these in an afternoon and not need a nap," says Tim Philips, co-owner of Sydney cocktail bars Bulletin Place and Dead Ringer. The latter, which opened in the spring, is responsible for this simple highball that balances sweet, tart and tang, using umeshu (plum liqueur), the last of the season's cherries, and a hit of citrus. "It's a good introduction for those who have never tried Japanese liquor," he says.

Dead Ringer, 413 Bourke St, Surry Hills, NSW, (02) 9331 3560

Press four pitted black cherries with 1 tbsp caster sugar in a highball glass. Add crushed ice. Pour in 10ml lime juice with 50ml umeshu (Philips recommends Ota Shuzo, from Black Market Sake; Choya umeshu, which is available at Dan Murphy's, will also work well) and swizzle. Top with soda water to taste, add more crushed ice, then serve garnished with a cherry and a dusting of icing sugar.

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