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.

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.

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."

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.

GT Coles Finest Food Truck

It came, it fed, it conquered. Over the first two weeks of December the GT x Coles Finest Food Truck, powered by the Eat Art Truck crew, rolled through Sydney and Melbourne dishing up free eats for all - and boy, was it a hit.

Altogether the team handed out over 5,825 servings of the three dishes on offer, which were designed by the GT food team using ingredients from the Coles Finest range. There was potato salad with beech-smoked Tasmanian salmon, finished off with shaved fennel and a buttermilk dressing and sourdough crostini topped with apple slaw, a mustard dressing and free-range ham, cured in Mount Zero pink river salt and spices before being triple-smoked over beech. For the sugar fiends it was all about the doughnuts accompanied by raspberry jam made from Yarra Valley berries, native red-gum honey from Beechworth in Victoria or blood-orange marmalade made from the cream of the season's harvest.

Mo Moubayed from Eat Art Truck says the team had a ball working with Coles and GT. "We have been able to take the truck to fantastic locations in Sydney and Melbourne and showcase amazing dishes," he says. The best part? "Seeing our customers leave with a smile on their face is what makes it all worthwhile."

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Latest news
Icebergs First Day of Summer Party returns for 2016
28.11.2016
Carriageworks Christmas Market, Sydney
24.11.2016
Gourmet Institute Event 12: Mark Best
08.11.2016
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04.11.2016
GT x STILY Christmas Boutique
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Reader dinner: Quay, Sydney
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