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.

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.

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.

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.

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.

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."

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.

Lutèce
French
  • 1/60 Macgregor tce,
    Bardon,
    Brisbane, QLD
  • (07) 3161 1858,
    www.lutece.com.au
  • Lunch Tue-Sat 11.30am-2.30pm

    Dinner Tue-Sat 6pm-10pm

Lutèce
-27.458097,152.987022

Chef Romain Bapst - a long-timer at Il Centro - brings city sophistication to this suburbanite, his first Brisbane venture as owner. The space is contemporary elegance, the service is polished, the wine list is well considered and the food line-up is French classics with a modern edge. Homage is paid to Bapst's Alsace homeland in the likes of flammekueche, a sautéed onion, crème fraîche and speck take on pizza made with a thin, short pastry. To begin, a cast-iron pot brimming with Moreton Bay bug, gnocchi, chestnut and sage is pure joy. Main courses are on the generous side: Armagnac plum relish and tonka bean jus ramp up slow-roasted duck with crisp skin on a purée of sweet potato, while a shoulder of Milly Hill lamb, accented by thyme and lemon, with potato galette makes up in flavour what it lacks in plate appeal. Crêpes flambéed in Grand Marnier, and soufflé - passionfruit this night - are fitting finales.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $12-$25

    M $30-$40

    D $12-$16

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended

    (BYO Tue)
  • Chef:
  • Romain Bapst

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