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.

Moga
Japanese
  • Shop 2, 146 Baroona Rd,
    Paddington,
    Brisbane, QLD
  • (07) 3367 2808,
    www.moga.com.au
  • Tue-Sun 11.30am-10pm

Moga
-27.466508,152.997867

Far be it for us to speak ill of the sushi train, but for our dollar, the à la carte menu is what makes this quirky little izakaya, set in a stretch of shops in the suburbs, worth seeking out. Not that the raw stuff isn't done well; in fact, it's very good indeed, if the crunchy-fresh likes of the "flounder edge" (that is, the flesh fringing the fish's fin) is any guide. But even that seems tame compared to off-the-beaten-track offerings such as mizore ni, which sees oysters floured and simmered with soy, mirin and daikon to luscious effect. Duck and cabbage soup, enriched with sesame ground at the table, is perfectly restorative, and the prawn steamed in shiso leaves, then wrapped in tofu, deep-fried and set in a glutinous ankake sauce, while elaborate, is clear in flavour. Don't expect too much of the décor and desserts; enjoy the friendly service and skip the ordinary wine list in favour of an excellent selection of beers. Moga is a real goer.


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At a glance

  • Price:
  • E $10-$18

    M $15-$28

    D $13-$15

  • Feature:
  • Licensed
    Outdoor dining
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Satoshi Kubota

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