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.

Cloudy Bay at Eveleigh Farmers' Market

Lamb-belly sliders

Lamb-belly sliders

Ah, October. The sun is out, the layers are off and the winter blues are a distant memory (almost). It's also the month that Cloudy Bay releases its new-vintage sauvignon blanc, and this year the winery wants you to join in on the fun.

It's teaming up with Biota chef James Viles on Saturday 11 October to host a "First of the Season" market stall at Sydney's Eveleigh Farmers' Market. The menu will reflect the first of spring's bounty, each dish designed to complement the crisp, minerally tones of the wine.

"The hallmark of this 2014 vintage is concentration that's mingling on the palate," estate director Ian Morden told the crowd at the wine's launch on Wednesday. "We're looking for the grapefruit, we're looking for sweet herbals, we're looking for wine that can stand on its own gastronomically."

The stall is going to offer Cloudy Bay clams and lamb-belly sliders, as well as produce like organic vegetables from Canowindra producer Block 11, eggs from Holbrook Paddock and cheese from Southern Highlands dairy producer Pecora.

"I had a fascinating conversation with James about his idea of foraging and local produce and his philosophy is very, very consistent with the way that we make wine," said Morden. "It's all about this natural balance."

Dishes will start from $10 with a complimentary glass of Cloudy Bay 2014 sauvignon blanc, or $40 for a bottle and a limited-edition produce bag.

Cloudy Bay's "First of the Season" market stall will be at Eveleigh Farmers' Market from 10am-1pm on Saturday 11 October. Carriageworks, 245 Wilson St, Eveleigh, NSW.

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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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