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.

51
Oscillate Wildly
Modern Australian
Oscillate Wildly
-33.897004,151.178469

Oscillating by name but unwavering by nature, this sleek, compact restaurant, tucked away on a Newtown side-street, has quietly risen to be recognised as one of Sydney's more forward-looking eateries. It fearlessly deploys the same sort of fireworks favoured by many of the city's finest diners, only on a smaller scale. Manager James Sexton (an Est alumnus, like chef Karl Firla) pulls rabbits from hats time and time again with his inspired wine pairings, whether it's a classically Teutonic riesling from upstate New York with the raw trumpeter and petals of radish dressed with ponzu, or an almost-Sherry from Navazos Niepoort to complement a lush broth of jamón abob with slivers of cuttlefish, prawn and celery. The occasional reminders that you're in an Australia Street terrace (the backyard bathroom, the passing Newtown loons) only serve to make the experience more fun. Love the music, too.

 


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At a glance

  • Food:
  • Two Stars
  • Price:
  • Tasting menu $120

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Karl Firla

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