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.

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.

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.

Eightysix
Modern Australian
  • Mode 3 Building,
    Cnr Elouera & Lonsdale Sts,
    Braddon,
    Canberra, ACT
  • (02) 6161 8686,
    www.eightysix.com.au
  • Lunch Tue-Sun noon-2.30pm

    Dinner daily 6pm-10.30pm

Eightysix
-35.272836,149.133247

According to the would-be hipsters that frequent this place, Eightysix is killing it. Yes, it's noisy, plates arrive randomly, there's plenty of bro-hugging and maybe nanna wouldn't approve of the language. But it's a rollicking good time - the fun-loving floor staff know it, as do the locals who graze their way through a bunch of shared dishes. For chicken lovers, it's a toss-up - super-crisp, yet juicy, fried chicken with sriracha sauce and Kewpie mayonnaise or the largest Maryland going, charred and served with a buttermilk slaw full of tang and crunch. "Ghetto beef" also moves fast - it's plated as juicy, rare portions, surrounded by streaks of fresh salsa verde. The drinks list is punchy and full of off-beat options. Dishes are scratched (or eighty-sixed) from a blackboard menu spanning the contemporary space as they run out - so move quickly if you want to secure a stunning caramel popcorn sundae.


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At a glance

  • Price:
  • E $24-$27

    M $28-$38

    D $14-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Gus Armstrong

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