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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

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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.

4Fourteen
Modern European
  • 414 Bourke St,
    Surry Hills,
    Sydney, NSW
  • (02) 9331 5399,
    4fourteen.com.au
  • Lunch Tue-Sat noon-3pm, Sun noon-4pm

    Dinner Tue-Sat 6pm-10.30pm

4Fourteen
-33.885082,151.215922

Black pudding. Bone marrow. Colcannon. 4Fourteen sports a strong Irish accent, yet it's about so much more than just counter meal favourites. Lesser-known (and lesser-loved) parts of the beast are given hero status, from charry lamb ribs crowned with pickled cabbage to a quesadilla-like ox tongue and celeriac "sandwich" served on a smear of mustard. Expect plenty of gutsy, share-friendly cooking, although the rich smoked beef brisket with roasted taters, onion rings and a tomato salad makes for a hearty meal for one. Offal is but one part of the story: like the inviting, smartly appointed room, the kitchen can also do razzle-dazzle. If a delicate white chocolate and burnt caramel sandwich doesn't impress you, the offer of a lovingly aged Pedro Ximénez wine match probably will. Then there's the switched-on, upbeat service, yet another reason to make this vibrant eatery your new favourite.


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At a glance

  • Wine:
  • One glass
  • Price:
  • Small shared plates $9-$28

    Large $32-$38

    D $14-$16

  • Feature:
  • Licensed
    Bar
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Carla Jones & Colin Fassnidge

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