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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

GT reader dinner: Monster, Canberra

Sean McConnell, Monster, Canberra

Sean McConnell, Monster, Canberra

Secure your place for dinner at the mighty Monster in Canberra's hottest hotel. It's one you won't want to miss.

Sean McConnell's restaurant, in Canberra's benchmark Hotel Hotel, is more than living up to its name. "We called it Monster not quite knowing how appropriate that name would become," he says. "It's a big one."

It's big on character, big on ideas and even bigger on diners - McConnell and his crew cater to walk-ins as well as guests at the hotel, Gourmet Traveller Boutique Hotel of the Year, plus there's a solid room-service offering from the same kitchen.

McConnell and the Hotel Hotel team have steered clear of typical hotel food, serving vibrant, imaginative, tasty dishes. "We wanted to push the boundaries," he says. "It's the sort of menu you could sit and graze from for hours."

For this month's Fine Dining Lovers reader dinner, McConnell presents a menu off the pages of Gourmet Traveller, starting with South Coast oysters, followed by a bright plate of kingfish crudo with burnt ruby grapefruit and lightly pickled fennel, and the Monster jaffle, rich with poached yabby meat. A Turkish-inspired sticky braised lamb shoulder is the main event, while a strawberry, rhubarb and pink peppercorn crumble ends things on a spicy-sweet high.

"A dish needs to have various elements of texture, temperature and colour, but it also has to be delicious," says McConnell. Delicious indeed. See you there.

Join us for dinner at 6.30pm on Monday 24 August at Monster, NewActon Nishi, 25 Edinburgh Ave, Canberra, ACT. The cost of $120 per person includes eight courses, wines by the glass, S.Pellegrino water and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 6287 6287. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

MONSTER MENU
* A selection of South Coast oysters
* Kingfish crudo, burnt ruby grapefruit, pickled fennel, anchovy
2015 Eden Road Canberra Riesling

* Yabby jaffle, horseradish, crème fraîche
* Mulloway, broad beans, peas, almond cream, mojama
2013 Collector Lamp Lit Marsanne

* Roast beetroot, shankleesh, almond, onion and dill
* Celeriac, Jerusalem artichokes, puffed rice, parmesan
* Slow-roasted lamb shoulder, pistachio, pomegranate, yoghurt, vine leaves, brik
2013 Clonakilla O'Riada Shiraz

* Rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream
2013 Lerida Estate Botrytis Pinot Gris

SPONSORED BY FINE DINING LOVERS

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Gourmet Institute Event 12: Mark Best
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04.11.2016
GT x STILY Christmas Boutique
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