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.

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.

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."

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.

Why is my caramel crystallising?

The usual cause of crystallisation in caramel is impurities in the sugar or, more commonly, less-than-clean pans...
Why is my caramel crystallising?
By John

Lisa Featherby, Gourmet Traveller food editor, writes:
The usual cause of crystallisation in caramel is impurities in the sugar or, more commonly, less-than-clean pans, so make sure your equipment is clean. Caramel can be made from superfine, fine or granulated sugar. For caramel made without water, superfine is best because it will melt quickly and evenly, but shouldn't be stirred. This can be tricky, though, because making caramel without water increases the chances of caramel burning faster than expected. If you're making it with water, the sugar needs to dissolve evenly and this can be helped along by stirring the syrup while bringing it to the boil. Once it's boiling, however, it's important not to stir at all. Brush down any crystals that collect on the sides of the pan with a clean, wet pastry brush or they'll crystallise other sugar particles in the syrup, and once this happens it's all over. You can salvage it with a little vinegar, but that's unlikely to be the flavour you're after: best thing is to cop it sweet and start over.

Here are some great caramel recipes to try.

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