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."

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Lune Croissanterie, Fitzroy, Melbourne

Top croissanterie: bigger than ever.

They're the Melbourne croissants that are so good they draw a queue before dawn. Now comes news the sibling team behind Lune Croissanterie are moving in October from their tiny Elwood digs to a warehouse in Fitzroy. "We're going to be dancing the line between making people happy we've moved to Fitzroy and making them angry we've sold out too soon," says co-owner Kate Reid, who kickstarted the croissant cult after serving an apprenticeship at Paris bakery Du Pain et des Idées.

A partnership with local café proprietor Nathan Toleman helped procure the Rose Street warehouse. But the man behind Top Paddock and Kettle Black is not about to be the Svengali who sends an artisanal product into mass production. "Logistically we're going to do it quite slowly," says Kate. "In fact, initially we're going to pull back to Saturday and Sunday only and not trade on Friday."

Lune currently sells 1200 croissants over three days, which means the pair prepare pastry by hand six days a week. The new space, more than 10 times the size of Lune's previous home, will feel as much like a working bakery as possible. On offer will be 12 to 15 varieties of pastry, each based on Kate's own croissant-pastry recipe. But she doesn't want it to be thought of as a café. "There'll be the option to eat in and have pastry and a coffee," she says, "but nothing else."

Lune Croissanterie, 113 Rose St, Fitzroy, from 31 October.

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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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