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.

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."

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.

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.

Sweet Stone brigadeiros

Sweet Stone brigadeiros

Sweet Stone brigadeiros

Brazil's national sweet has hit Australia.

Imagine fudge. Now combine it with a chocolate truffle, mix it with condensed milk and butter, then roll it in flaked almonds, raw coconut or milk chocolate splinters. What you have now isn't some kind of Frankenstein-style chocolate nightmare; it's a Sweet Stone brigadeiro. And it's delicious.

The brigadeiros Barbara Cardoso recalls from her childhood in Brazil were a staple found at every single event or celebration.

"They were literally condensed milk, butter and a Nesquik-sort of powder," she says. "The chocolate powder wasn't that good, and they were always too sweet."

Inspired by a crop of dedicated artisanal brigadeiro shops she saw popping up back home, she sought to invest in premium ingredients to lift the sweet from basic to brilliant in Australia. After locking down a supplier of sustainable Fair Trade-certified Belgian Callebaut and French Cacao Barry couverture chocolate, and experimenting with flavours and styles, Cardoso and her partner Ross Capsanis settled on seven premium expressions of the brigadeiro and launched Sweet Stone in 2014 on Sydney's Northern Beaches.

Velvety smooth with a ganache-like texture, slight chew and gloss, Cardoso's product is exceptional. A gift box of mixed flavours may include chai-spiced, original, almond, coconut, a dual flavour combining Ecuadorian dark chocolate and white chocolate or a Mayan variety with a touch of cayenne pepper. The sweets come presented in selections of four, eight, 15 or 30 and arrive in a neatly designed box, each stone nestled in its own compartment. We recommend going large, really large, to save yourself from instantly ordering more.

Sweet Stone ship Australia-wide and are available online at sweetstone.com.au

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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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