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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.

Reader dinner: Cirrus, Sydney

Grilled cos with whipped mullet roe and cured egg yolk

Grilled cos with whipped mullet roe and cured egg yolk

Talk about big shoes to fill. First it was Noma's Sydney home. Now, on the same waterfront site at Barangaroo, comes Cirrus. The fourth establishment from Brent Savage and Nick Hildebrandt, the names behind Bentley, Monopole and Yellow, it's a step in a new direction. The focus is seafood but, says Savage, it's also about new flavours.

"The type of cooking we're doing at Cirrus is very different to our other restaurants," the chef says. "The palate is much broader. We're using native ingredients, but there's also umami and Asian undertones."

The inspiration behind the restaurant's name is the (broadly) cloud-shaped Anadara building in which it's located. The interior designed by Pascale Gomes-McNabb, Savage and Hildebrandt's collaborator on Bentley, Yellow and Monopole, is warmer and more eclectic than the Noma fit-out.

"Pascale still has quite a few tricks up her sleeve," says Savage. "There are some weird and wacky elements, including a vintage speedboat hanging from the ceiling."

Join us and be among the first to savour this new direction. The menu kicks off with a platter of oysters, marinated prawns and cured cobia, followed by raw kingfish in yuzu. Whole snapper in a native-pepper sauce, to share between two, is steamed then baked and served with crisp fried warrigal greens, saltbush, basil and mint. Rounding out the meal is a chocolate cake layered with orange jelly, orange marmalade and wattle cream. "Wattle has a real depth about it," says Savage, "like coffee, so it works really well with the chocolate."

Hildebrandt is recognised as one of the top sommeliers in the country (and Gourmet Traveller's 2015 Sommelier of the Year), so you can count on the wine side of things being as exciting as the food.

Read our interview with Savage and Hildebrandt about the Cirrus menu and design inspiration here.

Comparisons with the site's previous tenant, Savage says, aren't something to which he and the team have given much thought. "Cirrus is about having delicious, sustainable seafood in a casual setting. Noma was a once-in-a-lifetime experience; we're hoping that people want to, and can, come back to Cirrus again and again." We're there.

Join us for dinner at 6.30pm on Monday 24 October at Cirrus, 23 Barangaroo Ave, Sydney, NSW. The cost of $140 includes four courses and matched wines, and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 8214 0505. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au

 

Cirrus reader dinner menu

* Oysters, prawns and cobia
2015 Domaine du Belle Vue "Gabbro" Muscadet, Loire Valley

* Kingfish with yuzu, daikon and black bean
2016 Unico Zelo "Jade & Jasper" Fiano, Riverland, South Australia

* Snapper and sour native-pepper sauce
2015 Circe Pinot Noir, Gippsland, Victoria

* Chocolate, wattle and orange cake
2010 Domaine Bertrand-Bergé Rivesaltes Grande Réserve Ambre, Languedoc-Roussillon

 

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