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.

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.

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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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."

Hash


I cannot tell how much beef you'll have left over, so we can't be exact here. Look at your remains and decide what will be appropriate. You'll need roughly the same amounts of meat and veg.

You'll need

Chopped onions For frying: olive oil Canned plum tomatoes Boiled, chopped potatoes Leftover boiled beef brisket, shredded 1 egg per person

Method

  • 01
  • Fry the onions in oil in a frying pan over medium-high heat until soft, crush a few tomatoes into the pan and let these cook down.
  • 02
  • Add the potatoes and beef, season to taste and toss in the pan until it’s all heated through; if it’s getting dry, add some juice from the tinned tomatoes, but it’s good to let the potatoes get a bit of colour.
  • 03
  • Fry an egg for each diner, divide hash among plates, top each with an egg, season to taste and serve.

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Jun 2012

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