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.

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.

Decadent chocolate dessert recipes for Christmas

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

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.

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.

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."

The Melbourne Tomato Festival 2016

The Melbourne Tomato Festival

The Melbourne Tomato Festival

The Melbourne Tomato Festival heads to the Edendale Community Farm in Eltham this weekend, celebrating the city's Italian food traditions with workshops, cooking demonstrations and produce stalls.

"It's about bringing people together to celebrate past traditions and important food traditions," says Elizabeth Grossi, of the family-run Grossi restaurants. "We want to get people involved with the production of food, not just the environmental elements of that, but also the social elements." The festival is the key event for the Melbournese Movement, a community group headed up by the Grossi family, that shines a light on the fusion of Italian and Melbournian traditions, as well as the environmental impact of food, the importance of local production and how both play into community.

"Through migration Italians have brought a lot of new things to Melbourne's culture, but Melbourne's culture has also given us a lot of new things," Grossi says. Thus "Melbournese", a blend of both cultures, was born. "It's passata-making day while the football's playing on TV. It's a story about integration and the intertwining of cultures to develop something that's new and positive."

A highlight of the festival will be massive passata-making
sessions, where a half-tonne of tomatoes will be used in seven slots  throughout the day to create bottles of the sauce, a mainstay in Italian kitchens. "The Italian passata-making day is a big tradition in Italian culture, because it's a day when the whole family comes together to harvest the tomatoes they've grown and turn them into passata to store for the winter months," says Grossi.

Other events include a beekeeping workshop from Melbourne City Rooftop Honey; a pig-butchery event with Tammi Jonas of ethical pig farm Jonai Farms & Meatsmiths; and mozzarella making with That's Amore's Giorgio Linguanti. "You can also come along and learn how to make your own pizza oven," says Grossi.

Chefs including Guy Grossi, Colin Fassnidge and Scott Pickett will take to the stage for cooking demonstrations, and Books for Cooks, Prahan Market and Mount Zero Olives will set up shop along with a collection of other local purveyors.

"Come along and get involved in some of the educational stuff, or just come along and eat and drink," says Grossi.

The Melbourne Tomato Festival, 21 February, Edendale Community Farm, Eltham, Victoria. Tickets are $25 for adult
s,$10 for children six to 13 years, and  children five and under enter free of charge. Tickets are available until sold out from the  festival's website.

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Gourmet Institute Event 12: Mark Best
08.11.2016
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GT x STILY Christmas Boutique
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