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."

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.

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.

Dee Nolan and Nolans Road

I can see both our olive groves from my kitchen: the Italian varieties we planted first in the old horse paddock to the south of the house, and to the north, beyond the verandah and across the dam, another grove with Spanish and Greek varieties. My mother and grandmother cooked in this same kitchen. When the fruit trees are laden, I find inspiration for preserves in the little ring-binder where Mum kept her recipes. Sometimes the fruit comes from the same trees she once picked. But nowhere in her beautifully handwritten recipes is there any mention of olive oil. Another generation, another era: now extra-virgin olive oil lies at the heart of all our cooking at Gum Park, the name my grandparents gave the farm.

My olive oil epiphany came in a precious bottle of green, just-pressed novello oil a friend brought back from Sicily. I was not long arrived in London, where I would live and work for 25 years. I couldn't believe something could bring such flavour and vibrancy to the simplest of ingredients. Nor did I know then that one day my husband, John, and I would buy back Gum Park, near Naracoorte in South Australia. My parents had sold it when they retired, just after I left to try my luck in the UK.

My life's gone in one full, glorious circle. We've been producing and selling our two blends of certified organic Nolans Road extra-virgin olive oils - robust and delicate - for a decade now. In summer, it's the only dressing you need on the bounty fresh from our garden: tomatoes, cucumbers and zucchini sliced paper thin with shavings of parmesan. In winter, it starts and finishes the braises we love, and we drizzle it on soups and pizza.

The extended Nolan family loves a get-together. We gather over long lunches or dinners of home-grown lamb and vegetables, seafood from the coast just an hour away and local Limestone Coast wines. Lamb has always been an important part of life at Gum Park. But we don't dare to think "chops" when we look at the Southdown sheep grazing under the olive trees. They're strictly for breeding. It's Malone lamb we eat, some of which is raised in the paddocks beyond the olive groves. The premium lamb bred by the Malone family - my cousin Rosie, her husband Jim, sons Will and Nick and their wives Jen and Michelle - has a growing fan club in the capital cities.

Now, in autumn, the productive year is nearly done - the cereal crops, chickpeas, lentils and grapes are all harvested. Another excuse for a family lunch. Our friends Chris and Michelle McColl, of Kalangadoo Organic, join us too, and come laden with just-picked organic apples. We caramelise the Jonagolds for the tart. I've already pickled the first of our quince in their organic apple cider vinegar and they pair perfectly with the roast lamb racks for our main course.

The olives are changing from green to black. One Sunday in a few weeks' time the local footy club will arrive to hand-pick them, their annual fundraiser. I'll wait for the first oil to come out of the press like a proud parent - never forgetting my first taste of novello all those years ago in London.

VIDEO JOHN LAURIE

Nolans Road lentils, chickpeas and olive oils can be ordered at nolansroad.com.

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Explainer: wild scampi caviar
30.11.2016
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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
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