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.

Pink Moon Saloon's Sugar Pea Southside

A zesty autumnal sipper balancing light and bright with Southern charm.

Pink Moon Saloon's patron saint of cocktails, co-owner Marshall King, is going green - a vibrant, shamrock green - and there isn't a drop of Chartreuse in sight. "For our Sugar Pea Southside cocktail, we combine sweet but savoury sugar snap peas, aromatic gin and citrus - all of which are very good friends in the glass." King recommends Archie Rose Signature Dry Gin for notes of Dorrigo pepperleaf, lemon myrtle and river mint.

Pink Moon Saloon, 21 Leigh St, Adelaide, SA, pinkmoonsaloon.com.au 

Blend 2 cups of raw sugar snap peas with 1 cup each sugar and cold water until sugar dissolves. Pass the mixture through a fine strainer. Combine 45ml pea syrup, 50ml dry gin and 20ml lemon juice in a shaker. Add ice to fill, shake, taste, then strain into a salt-rimmed coupe to serve.

 

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Royal Mail Hotel unveils $2.8 million cellar
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Top drops: November 2016
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