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.

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.

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.

64
Luxembourg
Modern European
  • 2/157 Fitzroy st,
    St Kilda,
    Melbourne, VIC
  • (03) 9525 4488,
    www.luxembourgbistro.com.au
  • Tue-Thu 5pm-11pm, Fri-Sat noon-midnight, Sun noon-11pm

Luxembourg
-37.858964,144.979564

With tables now covered in paper and cloth, a curtain at the door and bistro chairs, taxidermy and antique cabinets giving the once-stark room a little welcome clutter, Andrew McConnell's pan-Asian Golden Fields has morphed into a modern European bistro. And it's not just the décor and branding that have negotiated the change successfully. Co-owner/chef Chris Watson's instantly appealing menu embraces both bistro staples (such as great steak, oysters and fish à la meunière) and less traditional plates (sea bream sashimi dressed with buttermilk and dill oil, or grilled squid and cos hearts with a squid-ink vinaigrette) with equal success. Other touches, such as house-made butter and charcuterie (the pan-fried mortadella with green tomato ketchup is a cracker), sharp service and a drinks menu chock-full of natural wine and original cocktails emphasise just how clever, confident and enjoyable Luxembourg is.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $14-$26

    M $28-$42

    D $12-$15

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Chris Watson & Andrew McConnell

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