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.

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.

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.

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."

Melbourne Tomato Festival 2015

Guy Grossi, Melbourne Tomato Festival

Guy Grossi, Melbourne Tomato Festival

Hey, Melbourne - there's a festival heading your way this March offering a taste of Italy's annual tomato harvest Down Under.

The Melbourne Tomato Festival is pegged as the key event in Victoria's Melbournese Movement - an initiative launched by the Grossi family (of Grossi Florentino) to preserve authentic Italian cooking and customs.

Traditionally, Italian families grow tomatoes in summer and turn the excess from each season into passata to use through the winter months. The festival, Guy Grossi tells us, draws inspiration from his childhood memories of this.

"Dad grew a crop of tomatoes in the backyard. Every year we would have the passata-making day," he says. "It's something I took for granted at the time because it was normal practice. As I grew up I realised the importance of this day. This was a celebration of our harvest".

The day-long event will celebrate the humble red fruit through with passata-making workshops, cooking demonstrations from the likes of MoVida's Frank Camorra and Rosa Mitchell of Rosa's Kitchen, as well as talks on produce, seasonality and permaculture from local experts. There will also be plenty for your palate's perusal, with some of Melbourne's favourite Italian wine bars and restaurants (Elyros, Enoteca Sileno and 400 Gradi, among them) taking part in a Italian-inspired market, offering meals, fresh produce and take-home treats.

Grossi's got his money on the international talent. "Fabrizia Lanza will be flying in from Sicily," he says, "to share her manifesto on the traditions of Sicilian cooking."

And he assures us the star fruit will be treated with the utmost respect. "Every tomato is saved - eaten or squashed for winter," he says. "No tomatoes will be harmed in the making of this festival."

The Melbourne Tomato Festival takes place on Sunday 1 March at Farm Vigano, 10 Bushmans Way, South Morang, Vic. Tickets cost $25 for adults, $10 for children from six to 13 years and can be purchased by visiting the festival's website. Children aged five and under can enter free of charge.

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08.11.2016
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GT x STILY Christmas Boutique
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