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.

Decadent chocolate dessert recipes for Christmas

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

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.

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."

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.

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.

The producers: Colony honey

A selection of regional monofloral honeys sourced direct from small producers.

What Colony is an assortment of six, cold-extracted, unfiltered honeys made from nectar collected from predominantly single-flower sources.

Who The range is the handiwork of Brisbane-based providore, Michael Dalton of Fino Food and Wine. "We knew that there was great honey out there, but they were all really poorly packaged or having trouble getting to market,'' he says. Colony producers include Stradbroke Islander Charlie Bowman, whose 150 hives produce the intensely sweet Coastal Heath honey, and Maurie Damon, who has 450 hives dotted around Cairns and the Atherton Tablelands supplying both the eucalypt-redolent Forest honey and the dainty lychee blossom honey.

Why Through Colony, Dalton connects chefs with small producers who use traditional methods and have often very small yields. The choice of honeys also highlights their diversity, from treacle-like macadamia honey to the tropical notes of lychee.

Where Fino Food and Wine sell 1kg tubs wholesale and supply the likes of Queensland delis Bread & Butter in Bulimba and Get Fresh in Cotton Tree, where customers can buy on a tap-and-fill basis. 

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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
18.11.2016
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