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.

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."

Decadent chocolate dessert recipes for Christmas

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

Recipes by Stanbuli

Joe Valore, Elvis Abrahanowicz, Sarah Doyle and Ibrahim Kasif

Joe Valore, Elvis Abrahanowicz, Sarah Doyle and Ibrahim Kasif

Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.

Every few weeks Ibrahim Kasif's grandmother climbs the stairs to the firstfloor dining room at Stanbuli to eat her grandson's food - and she loves it.

It's an illustration of how Kasif's cooking has in some ways come full circle.

"It's funny," says Kasif. "You learn all these techniques and amazing tricks, but the default is my grandmother's cooking and my mother's cooking. These are the flavours I adored growing up, and that's what I try to emulate."

The chef-patron of Stanbuli, whose heritage is Turkish-Cypriot, was first inspired to open a Turkish restaurant as an apprentice working at Peter Conistis's modern Greek restaurant Omega. "I thought it was exciting that he was reinterpreting his own cuisine, and I thought then I wanted to do something with Turkish food."

A decade later, enter partners Joe Valore, Elvis Abrahanowicz and Sarah Doyle of Porteño, where Kasif worked as a senior chef for three years. Together they renovated the former Marie-Louise beauty salon on Enmore Road, retaining the glorious façade, and transforming the interior. The simple, clean fit-out recalls the meyhanes, or tavernas, of Turkey without leaning on clichés. Its white walls are hung with pictures sourced from Istanbul along with the accordion-style lanterns, the bar is topped with marble, the floor elegantly tiled, and not a rug in sight.

And it's a hit. The combination of flavoursome food, charming service and an irresistible fun vibe won a fast following when it opened late last year.

The menu is rooted in tradition with the occasional contemporary twist. "I may have played on flavours but in a subtle way, not changing what the dish stands for," says Kasif.
He's especially proud of the stuffed mussels, a typical street dish that won't be coming off the menu any time soon. "To me they taste exactly like they do on the street - very peppery, very strong on allspice. They haven't been reinterpreted or tricked up."

In keeping with the meyhanes, eating at Stanbuli is about small plates, many cooked over charcoal made fragrant with raw ironbark. The octopus that follows is a case in point. The secret is cooking it twice: poaching it, drying it overnight, then grilling it to perfection. "We don't sous-vide it. It's just real honest cookery." Served with the luscious tarama, it's a luxurious dish.

The shepherd's salad, a childhood favourite, is a fresh foil to rich dishes such as the duck. "We take a lot of pride in it, just like my mum and my grandmother used to. They'd take great care preparing the salad, even though we had it every night. There's a lot of love goes into it."

Recipes by Stanbuli

Tahini parfait with golifa

Char-grilled octopus and tarama

Turkish-Cypriot fragrant village bread

Stuffed mussels

Sultan's delight

Fava bean pâté with beetroot, carrot and pickled okra

Shepherd's salad

Stanbuli, 135 Enmore Rd, Enmore, NSW, (02) 8624 3132, stanbuli.com.au

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