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.

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.

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.

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: Disaster Bay Chillies

Two chilli fanatics and a pristine coastal environment combine to make for some cracking piquant products.

Who Stuart Meagher and John Wentworth have been farming chillies near Eden on the far south coast of New South Wales since 1999. Their initial intention was to grow enough to make a chilli wine, but they now sell a range of other chilli products, including a smoked jalapeño sauce, an Indian chutney and a chilli wine jelly.

How Up to a dozen varieties, from the mild Anaheim to the fiery habanero and naga, are grown over three south coast farms with different frost, heat and rainfall characteristics, to spread the risk of crop failure. More than two tonnes of organic chillies are harvested every autumn, then processed and cooked at a small factory in nearby Eden.

Why They grow so many chilli varieties, says Meagher, to "create a balance between flavour, colour and heat" in their products. The peppers are also left on the bush to fully ripen and develop before picking. "I appreciate the heat from chillies but I also appreciate good flavour. You can't have one without the other," he says.

Where Disaster Bay Chillies products are available from food retailers, delicatessens and butchers around Australia, and online. 

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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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