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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

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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Gowings Bar & Grill
Modern Australian
  • 49 Market St,
    Sydney, NSW
  • (02) 8262 0062,
    qtsydney.com.au
  • Lunch Mon-Sat noon-3pm

    Dinner Mon-Sun 6pm-10pm

Gowings Bar & Grill
-33.871014,151.207609

Hotel dining rooms can be bland, but not at the QT, where upholstered and reflective surfaces vie for attention with pendant lights in a clubby room that's determinedly quirky. The menu is packed with options: there's a nod to old-school classics, a "soup of the moment" (groan), grills and main-course salads. Staff bustle, diners buzz. It's all busy, busy, busy. With so much going on, some details slip the kitchen's notice just as they nail others. The knife work in a tartare of ox fillet is so fine the meat is almost a paste once it's mixed with the bright-yellow yolk and classic condiments. A blanket-sized Holstein schnitzel comes with a perfect fried egg and Ortiz anchovies; though the golden crust is expertly cooked, it needs a bit more texture to the crumb, not to mention a good squeeze of lemon to cut through all that richness. The wine list is serviceable while the service, in the main, is smiling and enthusiastic. One for the bold.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $17-$29

    M $19-$48

    D $7-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Paul Easson

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