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.

Quick weeknight eats

Anthony Puharich

Anthony Puharich

What are your hot tips for quick weeknight eats?

I'm sure people won't expect a butcher to suggest pasta for a quick weeknight meal, but if I'm pushed for time, it's exactly where I turn. Carbonara is one of my favourites. I make it in the traditional way, using guanciale, the cured jowl of the pig (the name comes from the Italian word guancia, meaning cheek). Traditional guanciale is not smoked, but cured in a salt and herb mix, often including garlic and thyme. It has a richer flavour than pancetta, with a beautiful, soft texture. I finish the dish by cracking a free-range egg over the top and quickly stirring it through the pasta. It's pretty hard to beat. My other go-to dish uses top-quality Italian sausages to make a quick summer ragù. The sausage mince is already seasoned with herbs and spices, so most of the work is done for you. All you have to do is run your knife along the casing of the sausage and remove the meat. It can then be broken up and fried until it's nicely golden. Add a good tomato sugo, a little fresh basil and you have a great, quick weeknight dish for the whole family. The key difference for me is having a couple of quality ingredients from the butcher (aha!) at my disposal.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, see our How-To section.

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Explainer: wild scampi caviar
30.11.2016
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29.11.2016
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28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
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