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.

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.

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.

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."

Madame Truffles arrives in Sydney

Madame Truffles débuts in Sydney, bringing a Melbourne favourite to Surry Hills.

Since its launch in Melbourne in 2011, Madame Truffles has gained a dedicated following for its range of high-quality Australian black truffles and truffle products that bypass flavour substitutes such as truffle oil for the earthy goodness of the real thing. The brand, created by Bernadette Jenner and Simon McCrudden, is also known for its truffle-centric events in Melbourne, including a recent series of tastings at Cumulus Up and the offer of truffle toasties at cafés across the city.

Customers at the Sydney pop-up will find a wide selection of choice black truffles. With prices ranging from $2.60 to $3.40 per gram, Madame Truffles' Tuber melanosporum come freshly harvested each week during peak season (that is, June to September) from the best truffières in Western Australia, New South Wales, Victoria, and Tasmania, including smoky truffles from New South Wales' Braidwood and oaky truffles from Tasmania's Lower Barrington.

The opening of the Sydney store was a homecoming of sorts. "We were living in Sydney when we came up with the idea for a truffle shop," says Jenner, "but then we moved to Melbourne, so we're really excited to be opening in Sydney for the first time."

The seasonal retailer's Sydney shop will be open for 10 weeks, stocking the same range of truffles and products to its Melbourne counterpart. "There's a lot of excitement and interest in the truffles we showcase in store each week," says Jenner. "I think people love being able to come to a one-stop truffle shop and learn about the quality and terroir of Australian black truffles." The products on display in Sydney range from treats (truffle ice-cream, honey and popcorn) to pasta (prawn and truffle and potato and truffle ravioli) made purely with a fresh supply of black truffles sourced from Madame Truffles' truffières.

The company will host events in Sydney, too. The next get-together is a truffle dégustation lunch at Pasta Emilia, in Surry Hills, on 9 August featuring black Australian truffles in a menu by chef Anna Maria Eoclidi, including a dish of baked ricotta with spinach, poached egg and truffles from Tasmania's Tamar Valley alongside parmesan crostini, and fresh tagliolini with Western Australian Manjimup truffles, thyme butter and egg yolk.

To book your place at the truffle dégustation, call Pasta Emilia on (02) 9212 1069 or email pasta@emilia.com.au

Madame Truffles, 9am-5pm Wed-Sun until 30 August; 259 Riley St (entry from Reservoir St), Surry Hills, NSW

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