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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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.

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.

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.

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.

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.

Public
Modern Australian
  • Level 1,
    400 George St,
    Brisbane, QLD
  • (07) 3210 2288,
    lovepublic.com.au
  • Mon-Fri 11.30am-11pm, Sat 5pm-11pm

Public
-27.468683,153.021049

Forget any edicts about not showing off, or eating with fingers in public. If you score the "char siu" chicken - a whole red lacquer-skinned bird with lettuce cups, coriander and Vietnamese mint - you're going to want to shout about it. And tear it apart. At this first-floor, greenery-festooned, glass and polished-concrete eyrie, all bare-topped tables and nicely lit, winsome central bar, the emphasis is on sharing. KFD, cute bone-in portions of spicy fried duck, has graced the menu since opening, for good reason. Ditto the shreddy, savoury goodness of Texas brisket. Punchy beef tartare spread atop flatbread is newer, but another winner (albeit awkward to eat). Desserts lack the conviction of the food preceding them and molecular madness occasionally takes hold, but with a cracking cocktail list to hand, it's easy to forgive. The staff are looking very sharp, and not just because they're wearing terribly hip flannel shirts and aprons.

 


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At a glance

  • Wine:
  • One glass
  • Price:
  • Shared dishes $15-$80

    D $15

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Damon Amos

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