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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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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

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.

Hartsyard
American
  • 33 Enmore Rd,
    Newtown,
    Sydney, NSW
  • (02) 8068 1473,
    hartsyard.com.au
  • Dinner Wed-Sun 5.30pm-10pm

Hartsyard
-33.898195,151.176828

Cast as an "urban homestead" by its creators, this drawcard Newtown shopfront smacks more of a revivalist hall for southern fried finger-lickin' - and not just chicken. Folks, step right in to this high-decibel, hickory smoke-infused canteen-style space replete with front bar, topographic Kansas map frieze and recycled timber and iron pipe tables. Utilitarian USA sets the tone for your meal at this all-American nose-to-tail diner, boasting oyster po'boys (aka oyster muffin sliders), Colonel-challenging crisp fried chicken, and shredded pig's tail frikandels with DIY slurps of house hot sauce. Local denizens swap currency-trade tales gnawing on mustardy barbecue lamb ribs and nibbling balls of duck rillettes, lubricated with a Pisco Punch cocktail. All that's missing is the zydeco band. Compensate with the day's prone-plated soft-cone ice-cream or another glass from the idiosyncratic "bio" focus wine selection.


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At a glance

  • Price:
  • E $11-$28

    M $18-$32

    D $13-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Greg Llewellyn

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