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.

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.

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.

30
Ester
Modern Australian
  • 46-52 Meagher St,
    Chippendale,
    Sydney, NSW
  • (02) 8068 8279,
    ester-restaurant.com.au
  • Lunch Thu-Fri noon-3pm

    Dinner Tue-Sat 6pm-10.30pm

    

Ester
-33.887614,151.200944

Kin to Vini, Berta and 121BC, Ester is the black sheep of the family. It's not Italian, for one thing, its cuisine centred instead on the possibilities of its domed woodfired oven. And what possibilities! Mat Lindsay's cooking is at once refined and effortless. Blood sausage on steamy white bread is playful in its update of the classic snag sandwich, but precise in its execution. There's elegant restraint in oysters roasted just long enough to pop the shells, then dressed with horseradish, while crisp saltbush is the gently brilliant flourish on butter-bathed ricotta gnudi. "Three milks" is clever without being showy, combining sheep's milk yoghurt foam, cow's milk panna cotta and goat's milk dulce de leche. At Ester, everyone involved, from the kitchen to the floor, seems invested in making it a success. There's buzz in the busy, bare-boned room, and brilliance in the wine list. It's an easy thing to get caught up in: surrender and profit. 


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • E $12-$26

    M $16-$36

    D $4-$12

    

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Mat Lindsay

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