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.

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.

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.

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.

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."

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

FermentAsian
Asian
  • 90 Murray St,
    Tanunda, SA
  • (08) 8563 0765,
    www.fermentasian.com.au
  • Lunch Thu-Sun noon-2.30pm

    Dinner Wed-Sat 6pm-9.30pm

FermentAsian
-34.523641,138.96001

Bringing together balance, restraint and lightness of touch, chef Tuoi Do works her magic across a menu of South East Asian-inspired dishes. The setting is elegant but comfortable; Barossa locals keep the place humming, as do wine aficionados keen to match the food to a wide-ranging list that spans South Australia's best, along with a good selection from Europe. Betel leaves topped with sticky caramelised pork is a drool-worthy combination of juicy, nutty and sweet elements, with a hint of heat from chilli and ginger, while the Vietnamese-inspired salad of tender beef strips, cucumber, bean sprouts and peanuts, is light and flavoursome, with a kick from lime and mint. There's warmth and subtle depth in a mellow yellow coconut and ginger curry of snapper, and lingering heat from a rich chilli chocolate ice-cream paired simply with poached pear and a cinnamon-spiked syrup.


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With a soundtrack laden with dance beats and a dark, moody ...

At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • E $13-$18

    M $26-$32

    D $11-$12

  • Feature:
  • BYO
    Licensed
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Tuoi Do

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