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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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."

Talking pork with Oliver Gould

Oliver Gould at The Shorehouse

Oliver Gould at The Shorehouse

Does the Sunday roast need a shake up? Oliver Gould, currently chef at West Australian hotspot The Shorehouse, known pork enthusiast and a onetime GT Best New Talent nominee for his stellar work at Melbourne's Stokehouse, talks us through his favourite cuts, cooking tips and making the most of our tasty porcine friends.

What's your pork philosophy?
I believe in using the whole animal. I like to balance prime cuts with smaller components like a pork cutlet and pig's head kromeski or a little sausage out of the trotter casing with mince.

And the nose?
Snout's a tough seller.

What's your favourite cut?
The main cuts you'll find in a grocery store are loin, cutlet and chop but if you go to a market you'll find a little more variety and more consistent quality. The shoulder is the most versatile because it's easy to braise or roast. I like to confit it at a really high heat almost like a deep-fry then I let it steam in its own moisture before picking the meat off the bone. I press the shredded meat into little rillettes bricks with Dijon mustard, lots of garlic, onion, thyme and foie gras to really amp up the flavour.

Pink in the middle or cooked through?
I prefer cooking pork to medium because it keeps it juicy and tender.

What are the tell-tale signs of quality for you?
Typically it's a matter of colour and freshness. A nice light pink and a bit of white fatty marbling throughout the meat is always good. You can determine how fresh the meat is by feeling the moisture on the flesh. If it's dry - not sticky - it's generally a sign that it was cut close to when you bought it.

Top chop?
Berkshire is the best.

The Shorehouse, 278 Marine Pde, Swanbourne, WA, (08) 9286 4050, shorehouse.com.au

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