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.

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.

Cookie
Thai
Cookie
-37.811994,144.965251

The elegantly dishevelled Curtin House is a multifaceted vertical laneway with Cookie its unlikely beer-hall-meets-Thai-restaurant triumph. Come for the craft-hipster aesthetic - paper doilies, children's books, cartoony murals - and then stay for the culinary prowess of Karen Batson. Pad Thai, with its authentic smokiness and tang, answers any skepticism that Cookie is more about booze than food, while meaty baked scallops are smartly balanced with heat, herbaceousness and the subtle sweetness of pomelo. The most fiery dish is the jungle curry: pinkish strips of duck breast set in a red curry with apple eggplants, baby corn, and Malabar spinach. Chill afterwards with an offbeat basil and lime-inflected panna cotta. Service here is reliably upbeat, while the 88-page wine list, broken up by region, is better annotated than most textbooks, and separate beer and cocktail lists aren't far behind. It's a must-do Melbourne experience.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • E $11-$27

    M $20-$44

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Karen Batson

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