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.

Decadent chocolate dessert recipes for Christmas

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

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.

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.

The producers: KI Fresh free-range geese

Never mind the turkey, goose is the ultimate Christmas table centrepiece.

Who David and Lorraine Huxtable initially won praise for producing exceptional free-range chickens for Kangaroo Island's acclaimed Ordways, then for their own brand, but changed to geese seven years ago. They wanted a unique product that was more cost-effective to produce and faced less marketplace competition than chicken. Many chefs now cite KI Fresh as Australia's best goose producers.

How The geese can roam for most of their lives across the Huxtables' 100-hectare farm at Wisanger on Kangaroo Island off the coast of South Australia, south-west of Adelaide, because the island is free of foxes and other predators. The 400 or so breeding birds hatch around a thousand goslings; David confesses to not knowing precise numbers because they're never penned (a cost-saving measure that puts his KI operation at an advantage over mainland farmers). The geese feed on pasture and are finished on grain for a short time before being processed at a minimum of 16 weeks (with a dressed weight of two to three kilos), or at 22 weeks (weighing about four kilos).

Why True free-range and stress-free farming results in larger, more muscular birds. Their rich flavour and firm but supple texture has made an impression on chefs who have visited the farm - including George Calombaris and Matt Moran, who use the birds in their restaurants. David's strict adherence to processing the birds only when they're completely market-ready (about 100 at a time, at Kapowie Poultry in Kapunda, SA) means he often struggles to keep up with demand, but he hopes to have bumper numbers ready for Christmas.

Where Limited distribution to stores, including Victor Churchill in Sydney. Contact KI Fresh for more stockist info on (08) 8553 5133.

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