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.

Tasting Australia: a preview

This May, Tasting Australia returns to Adelaide for eight delicious days of collaborations between some of the world's most influential cooks and producers.

Following on from the 2014 festival's "Origins" theme, the 2016 crop of dinners, lunches, workshops, discussions and tastings aims to get a bit more personal; it's all about "Landscapes", showcasing the cultural microcosms underpinning produce and cuisine.

"It's about championing the people that foraged its culture and history," says creative co-director, chef Simon Bryant. "Our guests have assimilated their culture, their history and their traditions to their surrounds to produce the very best."

More than 30 local and international pioneers of the paddock-to-plate philosophy will join forces to create a series of "backyard" events and collaborations, including the highly anticipated "In the company of" series.

"I spend so much time on the collaborations that I feel like I'm a dating agent," says Bryant. "It's really important that people are like-minded and there's a cross-pollination of ideas."

Ethos and interest are Bryant's main matchmaking criteria when he's pairing up talent. Tasting Australia guests can look forward to an Agrarian Kitchen-style lunch menu from Tasmanian farmer (and GT regular) Rodney Dunn at Ngeringa Farm and a city-meets-country locavore dinner by screen stars Sean Connolly (Sean's Kitchen) and Paul West (River Cottage Australia).

"The process is really organic," says Bryant. "When I came up with the idea for Paul, I went to visit him on the NSW South Coast - that's a long way to go to ask someone to come to the festival. A few months later we went for dinner at Sean's and I introduced them - the conversation just kept evolving."

But the festival isn't just about courtship and wooing. On opening night, A Cheong Liew Retrospective is reuniting old friends, too, in a degustation prepared by seven former apprentices to the chef and festival ambassador.

Although Bryant is remaining tight-lipped about the Liew line-up, he says guests can expect chefs from each era that were most influenced by Liew's work - like Cape Lodge's Michael Elfwing and Tallwood's Matt Upson, perhaps. "A kitchen has to have harmony," says Bryant. "And when they click, it's such a testament to the industry."

Tasting Australia, 1-8 May, 2016. Tickets are on sale now.

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