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."

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Ageing gracefully

Step into a new cave of fromage-related wonder.

At the bottom of an orange spiral staircase, the Cheese Cellar at Spring St Grocer in Melbourne is like a forgotten station on the Métro, all shiny glazed bricks and curved lines. The larger of its two rooms will soon be a cheese bar with 28 seats, a cheese-rich menu (think glam toasties and salads) and a cheese-friendly wine list, while the smaller room houses more than 40 cheeses, mollycoddled into perfect condition by resident affineur (or cheese-finisher) Anthony Femia. "Most of the cheese we have here is European and the majority of that is French," he says. "Everything you see is at peak condition: we won't release a cheese until it's reached maturity, which is something many cheese sellers don't have the luxury of doing." The maturation rooms hold treasures ranging from Fromagerie P. Jacquin St Maure and Petit Munster to Langres from Champagne, the rind of which Femia washes in a Champagne and salt solution. Femia recently placed fourth in the prestigious Concours Mondial du Meilleur Fromager world cheesemonger championship and is evangelical about spreading the word about properly treated cheese to the world. "We don't want this to be the Christmas cheese shop where people only come once a year," he says. "It's a place to explore and taste and see unique and different things." Spring St Grocer, 157 Spring St, Melbourne, Vic, (03) 9639 0335

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On the Pass with Abla Amad
09.12.2016
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
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