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.

Self-raising flour vs regular flour with raising agents

What is the difference between using SR flour and plain flour with a raising agent e.g. baking soda. Why do recipes use plain flour with soda when clearly SR flour would do the job?
By Rose Babij

GT food director Emma Knowles answers:

Self-raising flour has a specific ratio of flour to baking powder. To replicate self-raising flour the proportion is approximately 1 tsp baking powder: 150gm (1 cup) of plain flour. However, many recipes require a different proportion of baking powder to flour in order to achieve the desired leavening. This is when the recipe will call for plain flour and baking powder as separate ingredients. For example, a banana cake, being a heavier batter, will often require more baking powder to rise than is present in self-raising flour. It may require, let's say, 1 cup of plain flour and 2½ teaspoons baking powder, and hence will call for plain flour and baking powder. For this reason, it's not advisable to simply substitute self-raising flour or you may find yourself with a less-than-desirable result. The other reason that can come into play with publications which cater to an international market is simply that self-raising flour isn't available in some countries (the US is a case in point), so providing a plain flour/baking powder solution means the recipe can be cooked by people who don't live in Australia.

Strong plain flour has a higher gluten content than plain flour, which makes it suitable for things like pasta, dough and bread-making, which require the gluten component of the flour to be "worked" in order to provide the necessary structure. Strong flour is also sometimes called OO, bread or pizza flour. It's not ideal for cakes, biscuits or pastries which need a tender crumb and crumble texture.

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The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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