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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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."

  • Christine Manfield's soy-braised chicken with green bean sambal

    "Slow-braising chicken in a soy-based master stock has been in my repertoire since the early '90s," says Christine Manfield. "This classic Chinese technique results in the meat taking on the aromatic flavours of the stock and the skin developing a lacquered appearance after its time spent wallowing in the soy-based bath. The beauty of master stock is it can be reused, its flavour developing more fully over time. Keep it frozen unless using it daily, replenish when necessary and strain it after cooking to remove any impurities. It's an essential treasure for my kitchen. It's a bit like sourdough, a mother stock that needs constant feeding and tender care. The stir-fried beans in a pungent chilli sambal pay tribute to the earthy, spicy flavours common to Asian cooking and make an ideal partner to the chicken."
  • Layered green salad with buttery croutons and French dressing

    Before there was so much choice in the lettuce department, salad in Australia was often chunks of iceberg with a bottled dressing. We've kept the iceberg, but added baby cos and frisee for a little interest, while buttery croutons add crunch. Layer the lot in a bowl and drizzle with the (homemade) dressing at the very last minute to keep it all as crisp as possible. Pictured with potato gratin with parmesan crumb.
  • Stefano de Pieri's miestra di riso e asparagi

    The route that brought Stefano de Pieri to the kitchen was unusual, even by the outre standards of hospitality lore. Born in Treviso, near Venice, he moved to Australia in 1974, studied politics at Melbourne University and worked as a speechwriter, ministerial private secretary and advisor before settling in Mildura, where his restaurant at the Grand Hotel, Stefano's, found a loyal following. "This is a rice soup, rather than a risotto - it doesn't need to be stirred," he says. "Simply add good stock to the chosen base and then add your rice. A rice soup should be silky, healing and totally satisfying, like some of the Vietnamese or other Asian soups we have become accustomed to. I have cooked classic Italian dishes like this because it is the only thing I know and they've always been there. Of course, many people have a go at reinventing the classics, but I don't feel the necessity."
  • 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."

Featured

Just in

Daniel Puskas' dry-aged lamb rump with caramelised pumpkin juice

Daniel Puskas cut a dash through some of Sydney's finest restaurants before opening Sixpenny in the neighbourhood of Stanmore. One of Sixpenny's many pleasures is the gentle sense of dislocation between the sleepy, genteel suburban setting and the radical things playing out on the plate. They're frequently marked by genuinely inventive uses of produce, and are always presented with an eye for elegance. "I like to make things appear simple, but once you start to eat a dish you can see how complex it becomes," says Puskas. "The sauce looks like a classic jus, but is in fact purely vegetal." Start this recipe a day ahead to drain the pumpkin juice. Serve with roasted leeks or a simple green salad.

Food News & Features

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Recipe Search

Chive gougeres with cured trout and creme fraiche

These bite-sized snacks perfectly illustrate the versatility of choux pastry. They're an ideal vehicle for whatever savoury filling you like - we love cured trout and creme fraiche, but they would be equally delicious filled with thinly sliced leg ham and Gruyere, or even with a luxe pate, cornichons and frisee. If you can't be bothered curing the trout, flaked hot-smoked trout would make a good substitute. To make choux pastry, see our basic choux pastry recipe.

Recipe Search

David Thompson's grilled sticky rice with banana paste

"I love the comfort of this dish," says Thompson. "It's gently grilled until golden and toasty. The rice can be cooked and steeped in the sweetened coconut cream the day before. In Bangkok, this dish is often made with the leftover grains from mango and sticky rice. Bananas seem to work best with this, both as a puree and sliced. Wrap in the banana leaves and grill. Be careful not to cook over too high a heat or for too long or the rice can become tough. Use overripe bananas for this recipe - their pronounced sugar produces a luscious paste." Start this recipe a day ahead to soak the rice.

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