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.

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.

Shark Bay Wild Scampi Caviar

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

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."

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.

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.

09
Cutler & Co
Modern Australian
  • 55-57 Gertrude St,
    Fitzroy,
    Melbourne, VIC
  • (03) 9419 4888,
    cutlerandco.com.au/
  • Lunch Sun noon-3pm

    Dinner Tue-Sun 6pm-11pm 

Cutler & Co
-37.805465,144.975899

This is how Melbourne likes to party: a quick sashay through a dining room packed with up-for-it-punters, and then great bread and even better wine hit the unclothed tables in no time flat, followed shortly by rock oysters, briny and bright, and tiny fingers of toast topped with fillets of Ortiz anchovy. From there it's a choice of more small and delicate things (spanner crab sweet and wholesome in a golden chicken broth; flounder framed by browned butter sauce and pickled cucumbers), or going big: a kilo of dry-aged Angus rib-eye grilled on the bone, for instance, or a quarter of a suckling pig, roasted and served with spiced cauliflower, baby cos and a sour-cream dressing. Some compositions border on busy, thrown into contrast, perhaps, by the spare elegance of the plates at Marion, the new sister wine bar next door, but the larger Cutler package - especially the service - trumps it with big-night-out sparkle nonetheless.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $24-$34
    
    M $36-$48
    
    D $16-$18
    
    Dégustation $130
    
  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Andrew McConnell & Allan Eccles

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