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.

Winter seafood essentials

John Susman

John Susman

Even though most of us associate seafood with summer, it's actually at peak value in winter and spring. One problem is that we often don't know how to get the best from less-familiar species, so this winter try something new.

A great place to start is albacore tuna. It's abundant and in premium condition over winter, and it's a bargain to boot. Serve it raw or slow-cooked; try a Sicilian-style tomato, olive oil, garlic, onion and caper stew.

Speaking of braises, Gould's squid - sometimes referred to as arrow squid - is delicious and cheap in the cooler months. It's often found at the local fisho in a party dress of crumb or batter; buy yours whole instead, take both layers of slippery skin off and braise it slowly in olive oil and tomato passata with capers, onions and garlic for a luxurious, rich dish that can bear the cold outdoors better than most roasted joints of land animal.

And what about mirror Dory? Cousin to the more famous John, it's firm, mild and sweet, but much less expensive. Ask your fishmonger to gut it and chop off its head, then take it home and pan-fry it on the bone (a good move with any Dory) in butter.

+ 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.

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Latest news
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
Where to start with French beef cuts
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