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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

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.

Martini Masterclass with Sam Ng at Circa, The Prince

Martini Masterclass with Sam Ng

Martini Masterclass with Sam Ng

With Negroni Week and World Gin Day just around the corner, Circa, The Prince and leading Australian craft-spirit distillery Four Pillars Gin have teamed up to host an exclusive Martini Masterclass on Thursday, 9 June.

The intimate event will be held at stylish Melbourne hotel and bar Circa, The Prince. Guests will be greeted with a G&T on arrival, followed by an hour-long masterclass run by one of Melbourne's foremost experts in the art of Martini making, award-winning bartender and gin ambassador, Sam Ng. Guests will be guided through step-by-step instructions on how to make and serve the perfect Martini. 

Whether you like yours dry, perfect, wet, straight up, dirty or with a twist, the class will be tailored to individual tastes so you can enjoy your Martini the way you choose. Drinks will be complemented by a spread of delicate canapés prepared by Circa Head Chef, Rhys Blackley. 

Circa Bar, 9 June; $35 per person. Book by calling 03 9536 1122 or email events@circa.com.au.

 

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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
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04.11.2016
GT x STILY Christmas Boutique
02.11.2016
Reader dinner: Quay, Sydney
25.10.2016
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