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.

Bistro Guillaume
French
Bistro Guillaume
-37.823437,144.958086

The occasional stab at keeping up with trends (food delivered on boards, chicken liver parfait served in a Mason jar) doesn't detract from what Bistro Guillaume does best: solid French bistro classics in smart surrounds. The riverside dining room may nudge theme-park territory with its zinc-topped, absinthe-green bar, paper- and cloth-dressed tables and timber chairs, but the décor makes complete sense once the food starts landing. Take the sublime twice-cooked soufflé with Roquefort sauce, for instance, or juicy, tarragon-flecked chicken with mash, or textbook steak frites with a silky-smooth béarnaise. Desserts are classic, too, though the specials board might also offer gems such as the shiny dark chocolate and salted-caramel tart with rum and raisin ice-cream. The French-leaning wine list offers wine by the glass, bottle and carafe at prices that are surprisingly reasonable, particularly given the casino context.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $18-$28

    M $38-$42

    D $14-$24

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Guillaume Brahimi & Graeme McLaughlin

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