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.

2014 Sydney Carnival at Royal Randwick

Maurice Terzini

Maurice Terzini

Randwick gets a taste of Melbourne Cup glamour this autumn racing season.

The Melbourne Cup, as you may have heard, involves some horses running around a track. Some wagering goes on, too. But for many fun-loving Australians, the appeal of the racing carnival lies as much in the entertaining as in the races themselves, and it's with that thought firmly in mind that the BMW Sydney Carnival at Royal Randwick débuts a new look this year.

The Australian Turf Club is set to unveil a new marquee space modelled along the lines of the Birdcage, the VIP precinct at Flemington.

Top-name local chefs are being courted to produce Little Sydney, which will be populated with pop-up versions of some of Sydney's best restaurants.

Organisers are in discussions with Maurice Terzini, who is expanding his Icebergs brand into catering this year in a collaboration with Cherry Kitchen, along with the folk at Longrain as first starters.

So dust off your binoculars and feather your fascinator and we'll see you there.

The Little Sydney event will be held over two consecutive Saturdays: 12 and 19 April; BMW Sydney Carnival, 22 March to 26 April, Royal Randwick, Sydney, NSW.

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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
Free burgers at Burger Project, Bondi Junction
04.11.2016
GT x STILY Christmas Boutique
02.11.2016
Reader dinner: Quay, Sydney
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