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.

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.

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.

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.

Ferran Adrià in Sydney

Ferran Adrià was in town earlier this month promoting his new cookbook/art catalogue elBulli 2005-2011 (Phaidon, $750, HBK): a photo-rich seven-part 18-kilo collection of recipes, observations and insights from the restaurant's most creative years.

Adrià, of course, was the head of the team at elBulli over the decades it grew to become the most influential restaurant in the world, spherifying olives, making hot jellies, and cracking culinary thinking wide open in an explosion of Catalan pride and no small amount of tasty foam.

As part of his media tour of Sydney, Adrià also appeared at the Williams-Sonoma cooking school for an exclusive meet-and-greet with 20 very lucky Gourmet Traveller readers who won the chance to hang out with their idol through a competition on our website.

We caught up with Adrià at the tail end of the afternoon to chat about the future of elBulli, whether he thinks cream belongs in carbonara, and what his thoughts are on cannibalism in the kitchen (yes, really).

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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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