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.

Decadent chocolate dessert recipes for Christmas

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

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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."

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.

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.

Ms G’s
Modern Asian
  • 155 Victoria St,
    Potts Point,
    Sydney, NSW
  • (02) 9240 3000,
    merivale.com
  • Lunch Fri noon-3pm, Sun 1pm-5pm

    Dinner Mon-Sat 5pm-11pm, Sun 5pm-9pm

Ms G’s
-33.872648,151.222399

Are you at a house party or a restaurant? The kitchen blurs the two as seamlessly as the in-house DJ mixes NWA and De La Soul. The walls are graffiti-riddled; you sit on junk-store chairs; and even the plywood bathroom doors seem to swing with insouciance. A little try-hard? Perhaps. But the food has settled into its slacker-chic groove, what with breakfast cereal in salads, slushee cocktails and a Stoner's Delight dessert (more on that later). But, make no mistake, the well-priced menu is a playground of textures. The roll-up-your-sleeves sticky ribs and the tangy Bangkok fried chicken do away with fancy-fare pretences. The seafood dishes are punchy, crunchy and hard to share - the barramundi and the coconut prawns voted the tastes of the night. Well, that's until dessert arrives. Doughnut ice-cream with candied bacon, potato chips and Mars bar slice too much? No way.

 


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $5-$19

    M $19-$39

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Booking:
  • Bookings for 8+ only
  • Chef:
  • Dan Hong & Paul Donnelly

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