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.

Provence


"This is a drink in the style of Italy's Sgroppino with some flavours from further afield," says Luke Ashton. "The blend of peach, sorbet and prosecco makes a delicious way to start or finish your party."

You'll need

20 ml rinquinquin (a dry French peach apéritif; see note) 75 ml prosecco 1 scoop of coconut and pandan sorbet (see note) ¼-½ tsp lime zest, plus extra, to serve

Method

  • 01
  • Blend ingredients in a blender on high speed until smooth (10 seconds), pour into chilled Champagne flutes, garnish with a pinch of lime zest and serve.

Note "If you're not familiar with rinquinquin (pronounced "ran-can-can") it's something you'll wish you knew about sooner," says Ashton. "With its perfect balance of sweet and dry and clean, fresh yellow-peach flavours, you'll find any excuse to add this to just about anything. It's available online from major liquor retailers and is definitely worth buying. Otherwise, you could use peach schnapps at half the quantity for a comparable result." Ashton uses Gelato Messina's coconut and pandan sorbet; otherwise use straight coconut sorbet.


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Christmas Boutique is now open

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