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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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."

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.

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.

How to get the best flavour out of home-dried herbs

I've got a surplus of herbs in the garden; is there any trick to getting the best flavour out of them when I'm drying them at home?
If you grow your own herbs don't waste their summer abundance. Especially if you have thyme, rigani (Greek oregano), rosemary or savory. For year-round supply, and a subtle flavour difference, dry your late-summer prunings in a cool, dry place (the garage works). Simply bunch, tie and hang. If there's plenty of airflow they'll be dry and ready to store in 10 days or so. Before you start, though, check the forecast: a dry week is key. A week of rain and humidity in autumn will give a mouldy taint to your drying herbs. As a young 'un cooking in a fancy Sydney restaurant, I recall being shocked to be told by a senior chef, just returned from a stage at Roger Vergé's Moulins de Mougins in the south of France, that the great man would pick thyme weekly from his vegetable plot adjacent to the restaurant and dry it for a week above the kitchen's ovens. Believing that fresh is always best, I stammered, "But why?" His reply: "Because he prefers the flavour." Thyme is my favourite herb, and at the farm I now have a constant supply of dried stalks of my own on a kitchen shelf.

Got a question for our experts? Email us at askgourmet@bauer-media.com.au.

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