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.

Shark Bay Wild Scampi Caviar

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

Decadent chocolate dessert recipes for Christmas

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

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.

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.

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."

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.

On the house: The Beaufort in three drinks

Dave Kerr, owner, The Beaufort

Dave Kerr, owner, The Beaufort

In On the House, the tenders of our favourite bars talk us through their spiritual homes, glass by glass. Here's The Beaufort's Dave Kerr, starting things with a Martini.

The Beaufort is a cocktail bar built on an attempt to create an unpretentious environment to drink really good grown-up cocktails. That's par for the course across the board in hospitality these days, but four years ago it felt pretty progressive for a Melbourne venue. We still know how to have a bit more fun than most bars and we still knock out drinks as good as the best of them. 

To start: a Martini

Our opening bar manager Steve Crozier worked at Quo Vadis in London for a stint. Their Martini method was stolen from Dukes Bar in London in which stupidly cold gin meets a small amount of vermouth and a garnish. We've adapted it to include some filtered water because that just seems like more sensible drinking. The point being that we can still put out a Martini at minus-15 degrees. It's highly viscous, almost oily, and brings a new dimension to any gin you have it with. It's also fun because we get to see those LA bearded-biker types drink from frozen coupettes, gnaw olives from a dainty stick and seriously enjoy themselves. 

Next up: a Scorpion Punch

We've got a bit of a nautical vibe running through the place and tiki tends to dictate the flavour profiles, especially when it comes to a format of sharing drinks. The Scorpion is the king of the tiki big hitters; it's a combination of rums, Cognac and gin - essentially, spirits that shouldn't belong together but make one hell of a drink. Top it with a ridiculously large garnish and you're on your way to punters screaming "I want that" without any regard for what's actually inside it. Our bar manager, Paul Hammond, is the Colonel Sanders of rum blends, being equal parts genius and secretive in his blending. It's a fun drink, but super-technical behind the scenes. Which is pretty much what we're all about.

End on: shots

We're lucky to host chefs, bartenders and front-of-house staff on their days off and for knock-offs. There is no higher form of hospitality, mutual gratitude or sign of respect than the bar buying a shot for a hospo homie. Jameson has risen to the top of the pile as the shot of choice, but personally I'm a huge consumer of Tapatio Reposado Tequila. It's a relatively small distillery that still uses archaic, handcrafted techniques to punch out a stellar product. 

The Beaufort, 421 Rathdowne St, Carlton, Vic, (03) 9347 8171.

See more from On the House here.

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