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.

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."

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.

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.

Gazi
Greek
Gazi
-37.815666,144.972409

"Hellenic Dirty Food". "Bend Over Box". "Doing it Greek style". It's a good thing the man behind these jokes is one of Athena's most beloved sons. George Calombaris is clearly having fun with his spirited, bar-like paean to Greek street food. Despite the questionable innuendo, attention to detail ensures Gazi, for the most part, remains above-board. While sautéed wild greens crowned with a fried egg demonstrate vegetable know-how, meat is undoubtedly the focus. From ace spit-roasted lamb with sumac and yoghurt dressing to crunchy soft-shell crab crammed into unconventional yet satisfying souvlaki, winning meat and fish are a given. This isn't food diners need to be drunk to enjoy, although a healthy complement of Grecian liquor is on hand should they feel so inclined. Fun desserts (pavlova reimagined as a sphere of meringue encasing seasonal flavours) and upbeat service further reinforce this high-energy room's playful spirit.

 


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $10-$13

    M $26-$38

    D $5-$19

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • George Calombaris & Luke Croston

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