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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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.

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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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.

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."

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.

Cicciolina
Italian
  • 130 Acland St,
    St Kilda,
    Melbourne, VIC
  • (03) 9525 3333,
    cicciolina.com.au/
  • Mon-Sat noon-11pm, Sun noon-10pm

Cicciolina
-37.868483,144.980008

Timelessness. It's not, perhaps, a quality one automatically associates with this particular stretch of Acland Street. But then Cicciolina has never been precisely part of its St Kilda surroundings so much as a respite from them. Slip inside and it's all clubby regulars, tightly packed tables and service that's snappy (not least in tone). In some ways the menu carries echoes of the time two decades ago when the restaurant opened, and it can be jarring to see, say, the eye fillet, parsnip purée and jus or the venison with bone-marrow soufflé on offer when the mercury is pushing the high 30s. Prices, it should be said, have kept pace with modern mores, but pours and plates are generous, whether it's a carpaccio of ocean trout and kingfish dotted richly with sour cream, Avruga, crisps of rye and nasturtium, or a charry Scotch on cavolo nero with a puck of mustard butter. Cicciolina has sex appeal and brio to burn - long may it smoulder.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $16-$24

    M $26-$44

    D $11-$17

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings lunch only
  • Chef:
  • Virginia Redmond & Michelle Elia

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