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.

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.

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.

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.

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."

Decadent chocolate dessert recipes for Christmas

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

Meet Your Maker: Mukumono Ceramics

An outside-the-box approach sets this handmade tableware apart.

Ion Fukazawa is the man behind Mukumono Ceramics, a studio that makes bespoke tableware for Sydney restaurants including Sixpenny, Ester, LuMi and Izakaya Fujiyama. The designer and maker studied ceramics in Tokyo and Seto in Japan, and in the rainforests of Borneo, as well as design in the Netherlands. His ceramic tableware, hand-thrown on a manual wheel, is the result of these experiences. The pieces balance a traditional Japanese aesthetic with a more robust and earthy Australian bent.

What inspires your designs, Ion?
If it's a new design for a restaurant, inspiration might come from talking with the chef, the concept of the restaurant, a certain dish, or the interior and atmosphere of the space. For more experimental self-driven projects, inspiration comes from different materials and forms found in nature, like plants or rocks.

What has been your favourite collaboration to date?
Probably Ester. I always wanted to experiment with ash but I couldn't find a constant source. When they approached me for a few plates I proposed to salvage their ash from the wood-fired oven - a waste product born from the fire, wood and smoke flavouring Mat Lindsay's food - and use it as a glaze material. To serve food on plates that have been made from the ash that cooked your dinner somehow completes a nice cycle.

How does the ash affect the glazes?
It's quite similar to the concept of terroir in wine. Different woods have different chemical compositions, down to the soil they grew in, so the glaze ratios have to be adjusted constantly. It's quite fascinating.

Mukumono ceramics, from $32; mukumono.com.au

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The Ultimate Picnic Backpack
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