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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Australia’s best bacon is revealed in The Australian PorkMark Awards

A BLT made with Zammit bacon

A BLT made with Zammit bacon

The quest to find Australia's best bacon is a serious - and sizzling - business.

As part of The Australian PorkMark Awards, a whopping 135 butchers and bacon producers from around Australia have had their wares tried and tested by a panel searching for the country's best. Zammit Ham & Bacon Curers in Pendle Hill, New South Wales, have been awarded the title of Australia's Best Artisan Bacon. (Let it be known, Zammit also took out the Gourmet Traveller award last year for Best Christmas Ham.)

"We are extremely excited and happy to win this prize," says general manager at Zammit Bacon, Adam Zammit. "We are still a family run business… blending ingredients, making, cooking, smoking and tasting every batch of our products. A keen eye to choose the right fresh pork makes all the difference."

The Australian PorkMark Awards began as a way to promote local producers, and to bring awareness to the fact that almost two-thirds of the bacon sold in Australia is made from imported pork. The judges - German fleischmeister (that's meat master) Horst Schurger and Australian chefs Simon Bestley and Paul McDonald - spent two days tasting the produce. In selecting the winners, the judges looked for bacon with enough fat coverage to ensure great flavour, an even brine with balanced levels of salt, and with just a hint of smokiness.

The awards are split into categories for full rasher and short-cut bacon; each is critiqued in its raw and cooked states to determine shrinkage and "just the right amount of sizzle", says Mitch Edwards, marketing manager for Australian Pork Limited. "It should be 85 per cent meat and 15 per cent fat," says Schurger, who has a master's degree in smallgoods and butchery from Germany. "The best bacon is lean but still has some integrated fat. That makes it extra juicy when it's cooked - too lean and it doesn't have much flavour."

Other producers topping their state categories include the ACT's Southlands Quality Meats, Circle T Meats from Queensland, Leabrook Quality Meats from South Australia, Montrose Meats & Smokehouse in Victoria, Princi Smallgoods in Western Australia, and Sharman's Butchery in Tasmania.

And while Schurger suggested he'd be enjoying the Zammit for breakfast with a side of fried eggs, here at GT we've decided a white-bread buttie with a drizzle of barbecue sauce (pictured) is the way to go.

"Bacon brings joy to dishes from breakfast to dessert," says Edwards. "It's the chocolate of meat."

australianpork.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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