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."

GT reader dinner: Dinner by Heston Blumenthal, Melbourne

Meat Fruit

Meat Fruit

Roll up for the hottest tickets in town. We're delighted to announce an exclusive reservation at Melbourne's Dinner by Heston Blumenthal.

It's time to brush up on your culinary history - Dinner by Heston Blumenthal has landed at Melbourne's Crown complex to give Australians a tasty crash course in British food through the ages.

"Heston and I discovered that there was a plethora of gastronomic history that looked untouched," says Ashley Palmer-Watts, executive chef of both Dinner Melbourne and London, and The Fat Duck Group.

"We were inspired by the flavour combinations and Old English explanations for putting dishes together."

At Dinner's new digs on the Yarra, the team delivers all the magic of the historically inspired dishes of the London original with an Australian accent. In place of calf's tail in the Rice & Flesh (circa 1390), for instance, is spiced kangaroo in a saffron-scented risotto. "Integrating Australian flavours changes the dishes," says Palmer-Watts. "They look closely related, but they're not the same."

On 21 February, GT will host a lunch at Dinner featuring, among other classics, the famed Meat Fruit, a confection of chicken liver parfait and mandarin jelly, and powdered duck breast with artichokes. Bollinger, along with other picks from the sommelier, will be poured en magnum. The grand finale is classic Blumenthal wizardry: ice-cream conjured tableside from a trolley of billowing vapours. See you there.

Join us for lunch at noon on Sunday 21 February at Dinner by Heston Blumenthal, Crown Towers, level 3, 8 Whiteman St, Southbank, Vic. The cost of $230 per person includes six courses and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9292 5777. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Dinner by Heston Blumenthal menu
Bollinger Special Cuvée

* Hay-Smoked Ocean Trout (circa 1730)
2014 Jim Barry "The Florita" Riesling, Clare Valley

* Meat Fruit (circa 1500)
2012 Disznók Tokaji Furmint Late Harvest, Tokaj-Hegyalja, Hungary

* Rice & Flesh (circa 1390)
2014 Head Wines "Nouveau" Touriga-Montepulciano, Barossa Valley

* Powdered Duck Breast (circa 1670)
2012 Ergo Sum Shiraz, Beechworth, Victoria

* Tipsy Cake (circa 1810)
2010 Carmes de Rieussec Sauternes, Bordeaux

* Ice-Cream Trolley

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GT photographer John Laurie's The Light of Day exhibit
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Icebergs First Day of Summer Party returns for 2016
28.11.2016
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24.11.2016
Gourmet Institute Event 12: Mark Best
08.11.2016
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GT x STILY Christmas Boutique
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