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.

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.

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.

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.

Party drinks

Matthew Bax

Matthew Bax

How do I make cocktails for a big party?

I'd always recommend a good punch bowl - making drinks to order for more than a handful of people on your own is no recipe for fun. The main benefit, of course, is that you only have to mix it once, so you don't have to worry about measuring errors. Once things get going, hosts are known to get a little generous with the pours, but balance is the key to a good drink, not simply more booze. Punch also gets around the challenge of having decent ice at parties - you just freeze a big block in an ice-cream container first. If you want to be really fancy you can layer some fruit inside it, too. David Wondrich's book Punch is the most authoritative and entertaining book on the subject and I highly recommend it. If you want a real show-stopper, I like the Crimean Cup à la Marmora - it's a mellow mix of Cognac, Jamaican rum, maraschino, orgeat syrup and lemon juice, all fizzed up with Champagne. And the best part about opting for a punch bowl? It gives you leave to be the host(ess) with the most(ess).

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

Illustration Lauren Haire

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