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.

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.

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.

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.

Malfatti Glass

Two glass artists find beauty in the strangely seductive off-centre, one vessel at a time.

Daniel Spitzer and Jill Reynolds are glass artists living in Beacon, New York. Spitzer is an established glassblower and Reynolds, a flameworker, produces glasswork on a much smaller scale. Together, the duo produce Malfatti Glass: a collection of delicate-looking yet surprisingly sturdy tableware made using only hand tools and their breath. From whimsical sake sets to test tube-like prosecco glasses, there's an off-kilter magic to Malfatti (which means "misshapen" in Italian). Each piece is made from borosilicate, a type of glass more commonly reserved for laboratory ware.

How does a Malfatti Glass piece come to be?
Unlike furnace glass, which starts from a vat of molten material, we start with glass tubes of different sizes purchased from scientific glass suppliers. These are heated, stretched and broken down into sections, heated again until malleable, then inflated into the size and shape of the glass. The bottom is then flattened and the lip opened up. Voilà.

You use borosilicate to produce your pieces. Why this particular material?
We rely less on tools using it and have found the process more intimate - we're able to get so close to the material. A lot of flameworkers use soda-lime glass [which is used in most bottles and windows] because it's available in many more colours. We were more interested in the conceptual possibilities of borosilicate and its transparency.

Malfatti Glass prosecco glasses (top left), $150 a pair; Malfatti Glass sake pitcher (top right) and cups, $230 for a set with four cups, are available at sorrythanksiloveyou.com in Sydney or direct from malfattiglass.com

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Flutes & saucers
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16.11.2016
The Ultimate Picnic Backpack
14.11.2016
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