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.

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.

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.

How to make perfect cheese on toast

How do the experts approach that winter essential, cheese on toast?

"We think you can use any cheese you like," says Jamie Nimmo of The Stinking Bishops in Sydney's Newtown when we grill him about the best cheese for toasties. Nimmo and Kieran Day offer 30-plus cheeses at their eatery-shop and they reckon most of them would perform pretty well under a bit of heat. "It's about how you handle the flavour profile and what you match it to," he says. "You can't just whack tomato jam and blue cheese together. It's not going to work."

Hard examples such as Gouda and Manchego, he says, are "great classic toasting cheeses". Softer cheeses such as Morbier offer maximum pungency, while Tilsit and Gruyère (the cheese they use in their Mr Crispy sandwich) are your go-to choices for stringier results. GT's cheese man, Will Studd, on the other hand, doesn't see all cheeses as equal. He counts farmhouse cheddar, Marcel Petite Comté, raclette, Gruyère and mould-ripened chèvre among his favourites, but suggests steering clear of blue cheese and fromage de Meaux. "It melts away leaving just the rind scraps," he says, "which is not so nice."

The Stinking Bishops, Shop 5/63-71 Enmore Rd, Newtown, NSW, (02) 9007 7754.

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Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
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