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.

Stuck on caramel

When I remove my crème caramel from the ramekin, there's always toffee left in the base. What can I do to prevent this?
When I remove my crème caramel from the ramekin, there's always toffee left in the base... it never comes out clean. What can I do to prevent this?
Lisa Featherby, Gourmet Traveller food editor, writes:
"Unfortunately, you'll always have caramel left in your ramekin or dariole after turning out a crème caramel. It's the nature of the beast: caramel sets hard and likes to stick when cold. If you can turn out a crème caramel with a nice top layer of caramel-scented cream and some caramel runs over to sauce the crème, then you're off to a good start.

There are a couple of things you can do to remove any extra caramel from the mould:
a) heat your oven before turning your crème caramels out and return the ramekins to the oven to melt any caramel left
b) have a bath of boiling water ready in a baking dish and sit the empty moulds in it for a minute or two which will also melt some of the caramel down.

Take into consideration that you probably won't extract all the caramel, but a little extra is always better than none.

Here are some more caramel recipes you can try."
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