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.

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.

Decadent chocolate dessert recipes for Christmas

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

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.

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.

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.

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."

Hellenika
Greek
  • 2235 Gold Coast Hwy,
    Nobby Beach, QLD
  • (07) 5572 8009,
    hellenika.com.au
  • Lunch Sun noon-11pm

    Dinner daily 5pm-11pm

Hellenika
-28.058505,153.438705

Images of Greek cooking staples - a chook, a goat and a lamb - adorn the walls of buzzy Hellenika. They've given their all in the kitchen, where classic dishes are skilfully reproduced rather than reinvented, made with the freshest produce and happily matched with a wine list weighted to Southern Europe. A white roe taramasalata, creamy in colour and texture, enlivens the tastebuds in readiness for the tender South Australian octopus, pressed with paprika before it's char-grilled with olive oil and oregano, or some sheftalia, pork and lamb meatballs wrapped in crépinette. As well as the signature slow-baked Junee lamb shoulder, main courses feature a light, spinach-packed spanakopita and grilled swordfish with spicy lentils. Sweets fly the Greek flag, too, led by caramelised figs with manouri cheese and a sweet walnut cake with halva ice-cream. Knowledgeable, welcoming staff seal the deal.

 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $12-$25

    M $25-$45

    D $4-$12

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Bryan Kelly

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