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

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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.

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.

Fratelli Paradiso
Italian
  • 12-16 Challis Ave,
    Potts Point,
    Sydney, NSW
  • (02) 9357 1744,
    fratelliparadiso.com
  • Mon-Sat 7am-11pm, Sun 7am-5pm

Fratelli Paradiso
-33.868818,151.225202

There's good reason to wait for a table at this Potts Point institution, though it's wise to choose your night carefully or else arrive early. Luckily, it's also open for breakfast and lunch if lines aren't really your thing (the doughnuts alone are reason to visit). Here, waiters swerve around tables like cars on the autostrada, taking orders from the blackboard menu and superb natural-leaning Italian wine list. The calamari, which has something of a signature-dish status, arrives lightly floured and flash-fried, typifying Fratelli's mantra of simple Italian fare without the need for bells and whistles. Ticking the box for gutsy flavours is the tagliolini with ribbons of guanciale that's best paired with, say, a glass of something interesting plucked from the hills of Tuscany, while the tiramisù lives up to its origins as a pick-me-up with Marsala-spiked mascarpone and coffee-soaked biscuit that'll have you buzzing into the night.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $21-$24

    M $22-$34

    D $12

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Breakfast
  • Cards:
  • American Express
    Diners Club
    MasterCard
    Visa
  • Bookings:
  • No bookings
  • Chef:
  • Toshiyuki Nakayasu & Teofilo Nobrega

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