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.

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."

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Eurolinx unveil a new showroom

Eurolinx, importer of one our favourite European appliance brands, Ilve and, as of last week, French induction pioneers De Dietrich, has unveiled a sharp new Sydney showroom featuring 448 square metres of luxury kitchen-kit goodness.

The launch of the Sydney showroom also marked the return of De Dietrich to the Australian market. "De Dietrich originated in Alsace in France 325 years ago," said the company's export manager Jean de Poncins, who flew in from France to mark the occasion. "It's an international brand known for its design and innovative technology. It continues to drive the philosophy of the brand today and we are excited to bring this legacy back to Australia with our partnership with Eurolinx."

To add to the excitement, Eurolinx enlisted the help of stylist duo Lucy Tweed and Jane Frosh (aka Cool Edies) to oversee the design of the showroom - a space which channels the "history and heart of an industrial French apartment" through polished concrete floors, pink copper edging, and touches of American oak.

"A kitchen showroom is often a cold, uninviting place," says Frosh. "We wanted to design an emotive, warm space - a space people felt a connection with."

Eurolinx showroom, 48-50 Moore St, Leichhardt, NSW, 1300 694 583.

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