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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.

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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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."

Harvest at GOMA, Brisbane

Harvest, a new exhibition at Brisbane's GOMA, takes food from the table and the field to the gallery wall.

What we put on our forks reveals much about who we are. And for the next three months, Brisbane's Gallery of Modern Art is placing food squarely centre-frame. Harvest is the first show of its scale to focus on food and related issues, with more than 100 works displayed across the entire ground floor of the gallery. Curator Ellie Buttrose says Harvest will explore the social, political and aesthetic implications of food production, distribution and consumption. "It's about food, food production and land management practices - and the way these have been represented in art. The way artists render these things says a lot about a view of the world."

Works gathered for Harvest range from contemporary commissions to 17th-century still lifes. California-based artists Fallen Fruit are creating sumptuous site-specific wallpaper using fossicked, imperfect fruits as a motif. Argentine artist Tomás Saraceno will hang a floating biosphere, Gardens of the Future, in the Long Gallery. "There'll also be a full replica of a Chinese supermarket embedded in the exhibition,'' says Buttrose. "It's not until you get up really close you realise the packaging is just filled with air." A 196-page catalogue, essays and recipe book fusing art and food is also on the table, featuring contributions from chefs such as Noma's René Redzepi, Quay's Peter Gilmore, and Ryan Squires of Esquire, Brisbane. The exhibition runs in conjunction with a program at GOMA's Australian Cinémathèque, featuring screenings of classic food movies and documentaries, plus a fortnightly GOMA Talks panel discussion.

Harvest, Gallery of Modern Art, South Brisbane, Qld, 28 June-21 September.

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