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.

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.

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.

Pasta recipes by Melbourne's Tipo 00

Tipo 00's Andreas Papadakis

Tipo 00's Andreas Papadakis

Built on a foundation of impeccable pasta and good vibes, Tipo 00 has won the hearts of Melbourne diners.

There's something to be said for following your instincts. At least that has been the case with Tipo 00. "When I was thinking about opening my own restaurant, the main idea was that it should be somewhere that I would want to go two or three times a week," says Andreas Papadakis, chef and co-owner of the Melbourne CBD pasta bar. "I wanted it to be the sort of place that gets under your skin a little bit."

The former Vue de Monde chef seems to have achieved his goal, if constant crowds and critical acclaim are anything to go by. And as the recipes he shares here ("basically the entire pasta menu") show, it's Papadakis's blend of tradition, expert technique and a few modern flourishes from his fine-dining toolkit that have helped keep Tipo 00 full. "My approach is super-traditional in a way," he says.

"If you use beautiful stocks, good olive oil, good parmesan and of course good pasta, you're already going to have a good dish. If you buy the same things from the supermarket shelves, then you're just not going to get the same result."

So just how important is it to use fresh pasta? "Super-important," says Papadakis, "and it's a good idea to buy a pasta machine with extra attachments so that you can make your own rigatoni, as well as spaghetti and tagliolini. Of course, you can buy good-quality pasta as well, particularly if you're making the dishes using orecchiette and casarecce, because they can be difficult and time-consuming to make by hand, but it will always be better to use fresh pasta where you can."

Although Papadakis believes that sticking with tradition and simplicity is the best course of action when it comes to pasta, he says there are times when he tweaks a recipe with non-traditional ingredients such as smoked tomato, "perhaps because of my background in fine dining".

"My main thing with all these recipes is that they are dishes that I really like to eat," says Papadakis. "Basing a menu on what you like is the best starting point."

Recipes by Tipo 00:

Casarecce with pork and fennel sausage ragù

Gnocchi with duck ragù and porcini mushrooms

Orecchiette with broccolini, anchovy, garlic, chilli and Asiago

Potato and cauliflower tortelloni

Rigatoni ragù Bolognese

Spaghetti with strawberry clams, chilli and smoked tomato

Tagliolini al nero

Tipo 00, 361 Little Bourke St, Melbourne, Vic, (03) 9942 3946, tipo00.com.au

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