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.

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.

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.

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.

Da Noi
Italian
  • 95 Toorak Rd,
    South Yarra,
    Melbourne, VIC
  • (03) 9866 5975,
    danoi.com.au
  • Lunch Mon-Sat noon-3pm

    Dinner Mon-Sat 6pm-10.30pm

Da Noi
-37.838625,144.989648

While many chefs bang on about provenance, few can top Pietro Porcu for commitment to the cause. At his narrow, art-filled restaurant, the Sardinian and broader Italian dishes are largely informed by ingredients from his Yarck farm. Browse the hand-scrawled à la carte list, if you must, but for the full Da Noi experience skip straight to the tasting menu. Rustic antipasti come out thick and fast, perhaps kingfish crudo with fennel and cucumber purée, lusty peperonata, eggplant parmigiana, and sturdy pork sausage with radicchio. Next, a knockout pasta dish, such as fresh tagliarini with the salty kick of bottarga, mussels and zucchini velouté, followed by farm-fresh capretto in an egg and lemon salsa bianco, made to Porcu's grandmother's recipe. The generosity continues into dessert, with a trio of sorbet, honey panna cotta and choc-hazelnut cake. A benchmark wine list and smooth service add to the enduring appeal.

 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $23-$28

    M $32-$37

    D $16

    Dégustation $95

  • Feature:
  • BYO
    Licensed
    Vegetarian
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Pietro Porcu, Mathew Angelucci & Shoichi Ueda

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