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.

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.

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.

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.

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."

43
Rockpool Bar & Grill
Modern Australian
  • Crown Perth,
    Great Eastern Hwy,
    Burswood,
    Perth, WA
  • (08) 6252 1900,
    www.rockpool.com
  • Lunch Sun-Fri noon-3pm

    Dinner Mon-Sat 6pm-11pm, Sun 6pm-10pm

Rockpool Bar & Grill
-31.954732,115.90923

From the theatre of the gilded room to basking in the attention of the professional floor team, dining at Rockpool Bar & Grill is an experience to be savoured. Take your time ordering - a menu this extensive requires careful deliberation. To open with seafood from the cold bar or the likes of deftly sautéed veal sweetbreads? Then is it on to pasta or a main plate à la crisp-fried whiting with a rich braised vegetable sauce? And what will your dining companions be willing to share? While the lure and provenance of house-aged beef remain as strong as ever, less-than-pristine ingredients, such as bland heirloom tomatoes and oddly gummy chicken, occasionally let down the kitchen. Thrilling desserts, such as the lush chocolate mousse cake, however, remain as dependable as ever, likewise the commanding selection of covetable cuvées and spirits that fits the special-occasion mood.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $18-$35

    M $23-$75

    D $12-$25

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Dan Masters & Neil Perry

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