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.

Dan Aykroyd celebrates Crystal Head vodka in Sydney

What does Dan Aykroyd get up to when he's not busting ghosts or living out his evil twin persona Elwood Blues? Make vodka, of course. The Canadian comic and musician is the co-founder of Crystal Head vodka - a brand born out of his desire for a pure, additive-free spirit. "I felt a lot of vodkas have over-viscosity; I didn't like that," says Aykroyd. "We had a number-one record with Briefcase Full of Blues, we had a number-one single with our cover of "Soul Man", a number-one TV show with Saturday Night Live, we had a number-one movie with Ghostbusters, so I wanted to do a number-one vodka."

Australia, Aykroyd tells us, is one of Crystal Head's top five markets, which is why he's in town to thank the nation for its support. "It's battle speed here getting the word of gratitude out to Australians for how they've embraced my product," he says. "People really got the vodka - they just understood it."

Aykroyd's Australian tour has seen him spruik the vodka in Sydney through media appearances, bottle signings and a dinner and surprise blues performance last night at The Star casino. On 14 October he heads to Melbourne to spread the love.

As for his down time, Aykroyd tells us he hasn't got much, but if he did he'd love nothing more than to "get into a car and drive out into the desert at a hundred miles an hour and go to Alice Springs". We checked in at The Star last night to catch some of the action.

The food The Star's Sokyo was the backdrop for the evening, with standout dishes being snapper sashimi with paper-thin slivers of onion and a delicate yuzu honey sauce, and caramelised fillets of miso-dressed cod made fresh with a cucumber salad.

The drink Crystal Head vodka - and lots of it. We took ours in the form of dangerously strong Martinis and a Punch in the Head: an ironically refreshing combination of vodka, grapefruit juice and lots of ice.

We loved Watching Aykroyd work the stage, Elwood Blues Ray-Bans and all.

crystalheadvodka.com

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