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.

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."

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.

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.

Mezcal March

The Margarita

The Margarita

Tio's Cerveceria is dedicating March to tequila's spirited parent-spirit.

Tequila: you know it, you love it. But how well do you know mezcal?

For the entirety of March, Tio's Cerveceria in Sydney's Surry Hills celebrates the agave-based spirit, with a new menu and a Mezcal Mini-Fest.

A mezcal-focused menu will be on offer throughout March, showcasing both an extensive list of previously-unavailable mezcals as well as a clutch of mezcal-based cocktails. Get a load of the Mezcal Alejandro: coconut horchata, chocolate bitters and mezcal gin. (Mezcal gin? A gin made with mezcal as a base; it contains 10 classic gin botanicals as well as four Mexican botanicals: ancho chilli, lemongrass, hibiscus and avocado leaf.)

"Our focus has always been agave distillates," says Alex Dowd, the bar's co-owner. "When we opened five years ago, we got a lot of tequila in. Now the interest in the category has kind of exploded. People have a thirst for the new and the artisanal."

At the Mezcal Mini-Fest there'll be free mezcal tastings, provided by some of Australia's leading agave importers, as well as in-depth discussions about agave, and proudly-inauthentic tacos from Ghostboy Cantina

"Mezcal has an amazingly rich culture and history," says Dowd. "They're almost all made by rural distilleries, and reflect the diversity in family recipes, plant species and local environment." 

The mezcal-fuelled month offers agave lovers and amateurs alike an opportunity to explore the path past tequila.

Mezcal March, 1-31 March. Mezcal Mini-Fest, 27 March, from 2pm. Tio's Cerveceria, 4-14 Foster St, Surry Hills, NSW.

 

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