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.

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.

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."

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.

Porkstar 10th anniversary dinner

From canapés to whimsical dessert, 10 years of Porkstar was marked with a celebration of pork, writes Maya Kerthyasa.

How do you pay fitting tribute to one of the more distinctive culinary marketing campaigns of the last decade? If you're Australian Pork, the answer is simple. (Hint: it's not with chicken.)

To celebrate the 10th anniversary of Porkstar, the marketing initiative launched to put the protein back on Australian menus, the industry body hosted a dinner in Sydney for a hundred of the campaign's strongest supporters, going the whole hog and more.

The Strand Arcade made a striking setting for the event, transformed for the night to a glam dining room with one long candlelit table, the scene reminiscent of The Great Hall in Harry Potter's Hogwarts.

The magic continued on the plate, with four of Porkstar's most prominent chef advocates - Christine Manfield, Four in Hand's Colin Fassnidge (Sydney's "prince of pork"), Brent Savage of Bentley and Pendolino's Nino Zoccali - in the kitchen.

"We chose them because they're among the chefs we have the utmost respect for," Australian Pork's marketing manager, Mitch Edwards, said. "They've helped the Porkstar program become what it is and we wanted to celebrate them on the night."

Pork, naturally, was the star, making its début in Savage's canapés of puffed pork skin topped with scallop-roe cream, and prosciutto-wrapped grissini with muntry berries.

Fassnidge prepared an entrée of braised and crumbed pig's tail in a bowl of prawn bisque with pickled mussels, seaweed and dollops of potato and sage purée. Zoccali, meanwhile, presented a gutsy pork spare rib with parsnip and parsley-root purée, carrot and fennel salad and Pendolino's 2015 first harvest extra-virgin olive oil. Manfield rose to the porcine dessert challenge with her "Miss Piggy" creation: a sweet, salty, smoky dish of bacon-caramel ice-cream and chunks of mango wrapped in a buttery biscuit cone and topped with sherbet-laced fairy floss.

It was an apt way to close a celebration of milestones and camaraderie, though the party continues for the team at Australian Pork. "We're looking at kicking off the next 10 years… and continuing to inspire chefs, through chefs, to get creative with pork," said Edwards.

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GT photographer John Laurie's The Light of Day exhibit
06.12.2016
Icebergs First Day of Summer Party returns for 2016
28.11.2016
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Gourmet Institute Event 12: Mark Best
08.11.2016
Free burgers at Burger Project, Bondi Junction
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GT x STILY Christmas Boutique
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