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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

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."

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

WHO Ryan Morris is a second-generation abalone diver based in Sydney. After many years supplying a processor, which sold his products overseas, he decided to offer them directly to local restaurants.

HOW While abalone is Morris's key line, he also dives for turban shells and sea urchins (Attsu being an acronym of abalone, turban shell and sea urchin). He dives solo along the NSW south coast between Ulladulla and Eden, prising his catch off the sea floor with a knife and sending it to the surface in parachute bags. The shells are then cleaned and put into crates that stay submerged in the water until the end of the day's dive, then transported to Morris's tanks in Sydney. Sea urchins are a different story; they don't keep well in tanks, which means they need to be delivered the day they are caught. "It's a lot of running around," says Morris, "but the restaurants get a premium product out of it."

WHY By the time most abalone reaches a Sydney restaurant, it has travelled interstate through a range of processors. By buying abalone and sea urchins from Attsu, restaurants are guaranteed the freshest local product.

WHERE Look out for Morris's abalone and sea urchins on menus at Rockpool, MoVida Sydney and Marque, among others.

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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
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