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.

Shark Bay Wild Scampi Caviar

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

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."

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.

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.

Chat Thai
Thai
  • Level 6, Westfield Sydney,
    cnr Pitt & Market sts,
    Sydney, NSW
  • (02) 9221 0600,
    chatthai.com.au/
  • Daily  11am-10pm

Chat Thai
-33.870283,151.209276

Chat Thai is at a location near you. Some take bookings, some don't. The service is efficient, and attentive. The menus are big and embrace many regions, all done well, while the food is fresh and fast. Ordering the pad Thai here is no cop-out: rich, balanced and satisfying, it's the go-to noodle dish. For grills, venture no further than the char-grilled pork neck with smoked chilli and tamarind relish - tender, charred fatty goodness. Try a papaya salad (declare your heat preference): it's the best example of the depth and balance of Thai cuisine. The five-spice duck, meanwhile, demonstrates great technique - the fat is rendered, the skin is crisp and the greens have crunch - while the chicken in red curry is impressively tender. And the desserts, salty-sweet and texturally interesting, are definitely worth your time. The simple wine list more than covers the basics, with plenty to match both the spicy and the rich. All up, amazing value for money.


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At a glance

  • Price:
  • E $3-$15

    M $13-$30

    D $3-$8

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Amy Chanta

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