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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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."

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.

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.

GT reader dinner: Firedoor, Sydney

Firedoor, Sydney

Firedoor, Sydney

Lennox Hastie is blazing a trail at his new Sydney restaurant, Firedoor, and you're invited to join the party.

Lennox Hastie can handle the heat.

The chef, now based in Sydney, spent five years stoking and smoking in the Basque Country at acclaimed wood-fire restaurant Etxebarri, so it comes as no surprise that his new restaurant, Firedoor, in Sydney's Surry Hills is the hottest ticket in town. "When you take something as good as raw fire, a good-quality ingredient and a bit of care, that's all it requires," says Hastie.

As at Etxebarri, the Firedoor kitchen burns everything from olive and ironbark to wine barrels and grapevines. "You say to people 'wood-fired' and they think pizza; you say 'grilled', they think barbecue," says Hastie. "This is only one expression of burning."

At this month's Fine Dining Lovers reader dinner, Hastie's menu showcases the season's best ingredients and the subtle flavours that result from cooking over embers. Kicking things off on the night is a rich, set-to-order Jersey curd, smoked using cherry wood. Slivers of guanciale and pecans cling to winter leaves charred over apple wood. "It's a beautiful combination at this time of year," says Hastie. Aged lamb rump cap is accompanied by cavolo nero and borlotti beans, while banana ice-cream with wild honeycomb and ganache (made with smoked water) ends the meal.

"As humans, I think we're all addicted to fire, to a certain degree," says Hastie. "It's such a beautiful way to cook." You've got our attention, chef.

Join us for dinner at 6.30pm on Monday 27 July at Firedoor, 23-33 Mary St, Surry Hills, NSW. The cost of $130 per person includes seven courses, wines by the glass, S.Pellegrino water and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 8204 0800. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Firedoor menu
Ferdinand's Gin Cocktail

* Wood-fired bread
* Smoked Jersey curd with pickled vegetables
* Wild kingfish with fennel and herb oil
* Grilled leaves with guanciale and pecans
* Gurnard with cime di rapa and Jerusalem artichoke
* Brussels sprouts and smoked ham hock
* Lamb rump cap with cavolo nero and borlotti beans

Si Vintners 2012 Margaret River Sémillon Chardonnay, WA
Brash Higgins 2014 'FRNC' Cabernet Franc, McLaren Vale, SA

* Banana ice-cream with smoked ganache and wild honeycomb

SPONSORED BY FINE DINING LOVERS

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