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.

Pearl Café
Modern European
Pearl Café
-27.487085,153.037065

You can hear the crowds at the Gabba from the back of Pearl but the real action on the enclosed verandah is in the smoking oven. A savvy bistro, Pearl has come a long way since being the be-seen breakfast place. It's a grown-up, creative and inventive restaurant, which serves dishes that are masterclasses in ingredients and flavour - it even has whole-beast nights in the upstairs Servery. The kingfish comes tea-smoked, with scoops of light horseradish cream and slivers of cured egg yolk, while main courses of note include orecchiette with goat's cheese, crisp artichoke and hazelnut-flavoured butter, and a mitt-sized Cape Grim scotch fillet dressed with black anchovy butter. The succinct wine list features a match for everything, including desserts such as Santa Claus melon sitting in crumbled olive oil pastry and buffalo yoghurt, and the service is spot-on. Little wonder the crowds are cheering.

 


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At a glance

  • Price:
  • E $14-$20

    M $27-$34

    D $12-$14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Breakfast
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Eileen Horsnell

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