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.

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."

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.

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.

Can I reheat hollandaise sauce?

Asparagus with hollandaise sauce

Asparagus with hollandaise sauce

I have finally made a successful hollandaise sauce, but how can I keep it warm or reheat it for a dinner party?

I have finally made a successful hollandaise sauce, but how can I keep it warm or reheat it for a dinner party of 12?
By Megan

Lisa Featherby, Gourmet Traveller food editor, responds:
You can't reheat a hollandaise as it will split, and, unless you can make it confidently, I would recommend you choose another sauce for your dinner party - it can be very temperamental if you haven't mastered it. Having said that, if you feel confident, you can make it just before plating up (have your reduction and warmed clarified butter ready to go beforehand). If you want to take the stress out of making it on the spot, you can also make it just before your guests arrive, transfer the made sauce to a warmed jug and leave it to sit in a bain-marie (water bath) on the stove on very low heat or in a warm spot above the stove (do not leave it on direct heat).  If the temperature remains around 32C it shouldn't split.

Here are some recipes for hollandaise sauce:
Roast blue-eye trevalla with spinach hollandaise
Poached ocen trout with hollandaise and peas
Mushrooms on toast with poached eggs and hollandaise
Asparagus with fried duck egg and hollandaise

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