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.

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.

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.

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 dress a salad

Crunchy cucumber salad with yoghurt and mint

Crunchy cucumber salad with yoghurt and mint

What I know about salads I owe to une femme who took me in as a boarder in Toulouse. Despite falling on hard times, she presented a balanced meal every night.

The structure was usually entrée, a simple main course (one night, when we had guests from the country, it was roast pheasant, pick-out-the-buckshot-as-you-eat, with sautéed apples; one of the best meals I've eaten), then salad, then fruit.

The salad was a mix of soil-grown leaves, bought at the bi-weekly market. My favourite was heart of cos, treviso and rocket, dressed with vinaigrette: a teaspoon of Dijon mustard, salt and pepper, red wine vinegar and olive oil.

La femme would clean and dry the leaves, place them in a bowl, make the vinaigrette, then pour it down the side of the bowl. After the main course, the salad was tossed and served - a habit I still observe when hosting dinner parties.

I like my salads bitter with a classic vinaigrette: rainbow chard, chicory, kale, dandelion and fennel fronds, snow pea shoots and sprouted mustard. Salad in the French meal is a palate cleanser, a pause - punctuation at its best.

Here are some spring salad recipes to try.

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