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.

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.

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.

The producers: Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived the good life.

WHO Daryl Deutscher grew up in the Wimmera region where his grandfather raised rare-breed turkeys. When a small farm with a licensed abattoir came up for sale, Deutscher moved south to Dadswells Bridge where he stocked his farm with a multicoloured flock of commercial and rare-breed birds, including the Bourbon Red, Crimson Dawn and Sweetgrass.

HOW The turkeys are raised in a shed for the first eight weeks before being released into fenced open ranges that are moved periodically to prevent disease and to rejuvenate the native grasses. The turkeys are slaughtered on site, so they're spared the stress of transport.

WHY The free-range birds move more and are exposed to greater extremes of weather than shed-raised birds. This, combined with their rare-breed genes, gives them thicker skin with a lovely layer of fat under it. It roasts to a deep gold, with firm, dense and very flavoursome meat underneath that has been basted in its own fat. The birds are available at a dressed weight between four and nine kilograms, from about $15 per kilo. deutschersturkeyfarm.com

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Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
Where to start with French beef cuts
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