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.

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.

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."

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.

Fergus Henderson at the Four Seasons, New York

Fergus Henderson toasts the legendary Four Seasons, favoured lunch spot of Manhattan's movers and shakers.

Attention, New Yorkers and lovers of New York: one of life's great pleasures is under threat. The Four Seasons' lease at the Seagram Building is set to expire next year and there are rumours that the rent is going to skyrocket. It could mean the end of an era.

I first went with my father. I was going to New York to work, and Dad piped up that he should go with me and introduce me to some places and people. We had our first lunch together there in the Mies van der Rohe-designed building, starting with a drink at the bar. Richard Harris, the actor, was there enjoying a Bloody Mary, which I took as a positive sign.

New York felt good back then, and the tingle factor I got when first walking through the 52nd Street entrance has never gone away. You follow the sea of travertine up the staircase to find yourself in a cathedral devoted to lunch.

The light has a magical quality created by the chains hung over the windows gently and constantly moving. Then to the bar for a dry Martini - everything there, too, is perfect. Over the bar hangs a sculpture made up of many menacing spikes, which adds a certain Damoclean dimension to proceedings, the Martini moment bolstered by the intimation that you could be impaled at any moment. And the glass! I took one of my young chefs there once; he was so taken by the glass, he later felt moved to record it with a tattoo on his arm.

Here a word of warning. Only ever have one Martini before lunch. If you have two, you fall into its wonderful power and then as sure as night follows day you have a third and lunch is scuttled. So let me suggest a modicum of restraint at this point. I know it's hard, not least when the gentlemen who work the bar have over time transmogrified into the most perfectly ergonomic of folk, serving in absolute harmony with their surroundings.

Second (and subsequent) Martinis safely avoided, off you go to the Grill Room, its power-lunch-central status beautifully echoed by the power architecture. Then you cross to the Pool Room as a change of tempo. Here, unsurprisingly, a pool inhabits the middle of the room, along with four trees. Where the first room is all deals and mergers, the Pool Room has a very calm feeling. A good spot for a long lunch.

The food is defiantly American, which is of course what the place is all about. The Four Seasons is not short on genius loci. Things like shad roe appear on the menu, or crisp fried oysters at the bar, and a very good burger. Some of the gentlemen in suits obviously feel it's a sign of weakness to sit down to eat your lunch, preferring to stand instead.

There used to be an amazing Picasso, a painted stage curtain, hanging in the space between the two rooms, but it has now gone, which suggests events are moving faster than one might think. My feeling is that you must get there as soon as possible, before the whole restaurant goes the way of the Picasso. And if it turns out the restaurant is secure after all, it's by no means a wasted trip - the quality of the dry Martini served at the Four Seasons is ample reason to visit Manhattan in itself.

In fact, my most extraordinary Martini moment happened there. Someone had kindly (if ill-advisedly) loaned us their driver and minder. We were all convinced he was packing heat, which added a certain piquancy to our cocktail hour. He also had loads of things in his ear; I could imagine him saying, "Code red! Fergus has had two Martinis! We need an extraction! I repeat, code red! Two Martinis down." And rightly so. Those Martinis have within them the power of teleportation: you can be sitting at the bar one moment, and the next you're in your hotel room, possibly the following day. Treat them with respect.

Illustration Lara Porter

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Our 2016 Christmas issue is out now
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