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.

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.

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.

Pecora Dairy

Australia's most promising new dairy isn't sheepish about ewe's milk.

WHO Michael and Cressida McNamara are the sheep-whispering duo behind Pecora Dairy in Robertson, in the green heart of the New South Wales Southern Highlands.

WHAT Pecora's range spans pot-set yoghurt, fresh curds, mould-ripened and ash-dusted bloomy rind cheeses, a blue cheese and a semi-hard Basque-inspired number.

HOW The dairy's East Friesian ewes (one of the world's highest milk-producing breed of sheep) work year round, with the exception of six weeks in winter. While the principle is essentially the same as working with cow's milk, Cressida says, sheep's milk produces around twice as much cheese per litre. "We need to use much less rennet and be conscious of how fast the cultures work."

WHY The McNamaras pride themselves on being able to milk their ewes just metres from where their cheese is made, allowing them to "work with and adjust to the seasons". Pecora appeared on the radar of cheese-lovers in 2011, when the smoky Jamberoo Mountain Blue won the gold medal at the 2011 Royal Cheese & Dairy Produce Show. The range's current frontrunner is the Bloomy, a soft, white-mould ripened cheese with a crème fraîche texture and a tinge of citrus. "Australians still love soft cheese," says Cressida. "On the surface, sheep's milk is creamy and clean."

WHERE Keep an eye out for Pecora Dairy at a range of specialty stores and produce markets (Eveleigh, Northside and Kiama, for example) throughout New South Wales. Pecora Dairy, Robertson, NSW, (02) 4885 2606

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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
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