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.

11
Est.
Modern Australian
  • Level 1, Establishment,
    252 George St,
    Sydney, NSW
  • (02) 9240 3000,
    merivale.com.au
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Sat 6pm-10pm

Est.
-33.864046,151.207623

In our new user-pays world, rife with deals and discounts, hidden charges and extras, Est draws a line in the sand. You'll pay a lot of money, it says, but once you're past the pain barrier (and paying $45 for entrées and $29 for desserts stings) you have the assurance that everything has been worked out, everything works and everything, as they say in the classics, is going to be okay. Service sets the formal standard, quite probably the benchmark for the entire city, without being stuffy, and the wine offer is precise and apt without losing a sense of exploration. And if the goat's curd panna cotta, crisply cut with red witlof and the salt of duck ham, or lamb rib-eye paired with gently cumin-scented spinach and panisses (read: chickpea chips) want a bit for spontaneity, they deliver in terms of consistency and polish, over and over again. Close with a slow-cooked apple number paired with bay leaf ice-cream and know true contentment.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $39-$45 
    
    M $58-$59 
    
    D $29 
    
    Chef's menu $150 
    
    Tasting $175
    

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Peter Doyle & Jacob Davey

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