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.

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.

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.

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."

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.

Bacon Brewfest 2016

Our Bacon and tomato polenta crust pie

Our Bacon and tomato polenta crust pie

After the runaway success of the inaugural Bacon Festival last year, Newtown café Cuckoo Callay is all set to lay on another celebration of all things bacon and beer. In support of Australian Pork, this Saturday's Bacon Brewfest showcases more ways to prepare all-Australian pork than anyone could possibly imagine, while also heralding a 12-week bacon menu at Cuckoo Callay.

A group of cured-pork enthusiasts will unite for the day, including Newtown's Black Star Pastry and the team from boutique cheese bar, The Stinking Bishops. You can also look forward to sampling Grumpy Donuts' maple bacon doughnut bars with American-style candied bacon, and the Porky Pig burger - twice-cooked pork belly, sauerkraut, fried onion and crisp bacon - by Josh Arthurs, founder of pop-up burger joint, Burgers by Josh.

Craft beer will flow from the likes of 4 Pines Brewing Company, Willie the Boatman, Batch Brewing Co and others, accompanied by a musical line-up including Sydney band The Cope Street Parade and Central Coast singer/songwriter Jacob Pearson.

Bacon Brewfest, 27 February, noon-9pm, Central Park, 28 Broadway, Chippendale, NSW. Tickets are $30 plus a booking fee. Tickets are available until sold out from the festival's website.

Try our recipe for the above bacon and tomato polenta crust pie.

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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
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
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