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.

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.

Shark Bay Wild Scampi Caviar

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

Tips for grilling vegetables

Hugh Wennerbom

Hugh Wennerbom

All this meat on the grill is all very well, Hugh, but what about the veg?

Well, asparagus is too easy. Simply lube and season the spears then grill 'em for three or four minutes. If you start them on the char-grill side of the barbie, finish them on the flat plate so you can toss them with chopped garlic 30 seconds or so before they're done.

Try this method with beans, snow peas and sugar snaps, too, or even bitter leaves such as chicory, kale or radicchio. For a classic warm salad, grill sliced eggplant, fennel, red capsicum, zucchini, spring onions and cherry tomatoes. Bash some garlic and basil leaves in a mortar, then add olive oil and a dash of Sherry vinegar. (Grill the peppers first so you can rest them, covered, then slip off the skins.) Toss the vegetables together in a bowl, add fresh basil and dress the lot with the basil oil. Get back on the tongs to grill apricots, peaches, nectarines and mangoes. Butter the hot plate, let it foam a little over a moderate heat, then place the fruit cheeks cut-side down. Drizzle with kithul treacle or maple syrup and serve. A job well done.

+ 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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