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.

What seafood holds up the best in braises, soups and stews?

Orzo alla marinara (seafood and barley stew)

Orzo alla marinara (seafood and barley stew)

John Susman from Fishtales gives us his tips to sailing the high seas of seafood cooking.

What seafood holds up the best in braises, soups and stews, John?

The key to getting the most out of your seafood in winter warmer-type dishes is to consider the preparation in several different stages.

Prepare the base of your dish first using the shells, frames and heads of crustaceans and fish.

Roast them with your core vegetables and when they're nicely browned and aromatic, add wine and water to quickly cook out their flavour. Once cooked (it will take less than an hour), all that's required is to push the lot through a food mill and strain.

This base can now be used to cook pulses, grains, pasta or other root vegetables. Next step is to add the prepared seafood. Oily fish such as mackerel, tuna and salmon work especially well in wet preparations. Have the fishmonger cut a classic tronçon or cutlet; the centre bone will hold the flesh together and also add great flavour. Blue eye, hapuku and snapper are also great, but be sure to choose thick cuts and leave the skin on - when cooked gently, it will go silky smooth and turn up the flavour dial. Prawns, bugs, crab and lobster all work especially well, too, but warm crustaceans through gently to avoid toughening the delicate meat.

Try our crab recipes.

Mussels, oysters and clams can be popped in at the last minute - their brininess is like self-seasoning. Seafood loves fresh herbs and lemon juice to finish, too. It'll add sunshine to even the darkest day.

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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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