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.

Style statement: Paloma Picasso Sugar Stacks

Paloma Picasso’s jewelled masterpieces for Tiffany & Co. are known for their vibrant colours and lavish stones.

From the moment Paloma Picasso unveiled her debut collection for Tiffany & Co. some 36 years ago, it was clear boundary-pushing colours were at the heart of her designs.

Her unique use of hues and one-of-a-kind accessories featuring high-end gemstones has earned Picasso a reputation as one of the world's finest and most exciting luxury jewellery designers.

Despite a back catalogue that makes it hard to play favourites, her striking Sugar Stacks rings are without doubt one of her most recognisable creations.

To bring Picasso's designs to life, Tiffany artisans hand cut the square-shaped and pavé stones from an array of her favourite gemstones including amethyst, blue and pink sapphires, rose quartz and blue topaz, then set them in 18-karat yellow, white or rose gold.

The dazzling rings can be layered for extra intensity. "The rings can be worn alone or stacked in cool or high-contrast colours that delight the eye and lift the spirit like sugar candies," she says.

Sugar Stacks are a true embodiment of Picasso's playful, yet sophisticated personal style and it's this spirited aesthetic that's undoubtedly the key to her success.

It's one thing to be hailed "jewellery design's newest star" as she was back in 1980, but it's something else to still be seen as the benchmark for sophistication and refined designs more than three decades later.

But as Picasso has proven, she's no ordinary woman. 

 

This advertorial is presented by Tiffany & Co.

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