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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

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.

Pepe Saya’s buttery pop-up

Pepe Saya butter

Pepe Saya butter

Skipping Lent this year? Well, this news will really tip the scales. Australia's favourite cultured butter producer, Pepe Saya, has opened its first pop-up at Sydney's Bitton Gourmet Café and Grocer.

The pop-up, named "Last Supper" (spiritual connotations intended), opened its doors on 23 February for a four-week run and will draw to a close on Holy Thursday, the Biblical day of the Last Supper.

"I'm a 21st-century Catholic so for me, the holy month of Easter is all about eating," says Pepe Saya founder Pierre Issa. "I love how it brings people together around a table."

The temporary store is located in Alexandria next to owner-chef David Bitton's café - the man behind the collaboration - with the space designed by Sydney stylists Jane Frosh and Lucy Tweed.

In addition to signature Pepe Saya products and those distinct silver coins of butter - which also appear on the tables at Rockpool - you can also expect new exclusive flavours such as seaweed and a range of smoked butters, as well as butter-keepers and butter knives.

In line with the Last Supper inspiration, the pop-up welcomes friends and local producers to join the party. Yarra Valley Caviar will pair salmon roe with Pepe Saya crème fraîche, Zokoko artisan chocolate accompanies the mascarpone, and Brasserie Bread hot cross buns will soak up the famous butter - with a pinch of Olsson's salt to finish. And plenty more besides.

By day, patrons can enjoy Pepe Saya products in daily specials at the café, while on Tuesday evenings, the excitement - and the butter - rolls into the night for a three-course dinner series in Bitton's French-bistro style. "I'm sure Jesus loved butter," says Bitton.

Pepe Saya Last Supper Pop-Up runs from 23 Feb to 24 Mar. Bitton Gourmet Café and Grocer, 36-37a Copeland St, Alexandria, NSW, (02) 9519 5111, bittongourmet.com.au; (02) 9559 1113, pepesaya.com.au

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Gourmet Institute Event 12: Mark Best
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