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.

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.

Social Eating House
Modern Australian
Social Eating House
-28.0291,153.431388

Social Eating House lives up to its name with a share-plate menu and inviting atmosphere that lends itself to conviviality. Start with something from the charcuterie cabinet or take a Sichuan-pepper hit with tempura jumbo quail served alongside a well-balanced nahm prik pla. Veal carpaccio is tempting, but the onion rings atop a grilled flank steak with roasted kipflers prove too hard to resist. Larger dishes, such as char-grilled Barossa Valley chook redolent with lemon, garlic and fresh herbs, are less adventurous but equally satisfying. In keeping with the social theme, desserts from the short but sweet menu are generous enough to share. Rich dark chocolate ice-cream elevates a milk chocolate and coffee marquise from good to great. Add attentive service to a side order of fun and a wine list that ventures beyond the usual suspects, and you could be in for a long - and highly enjoyable - night.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $9-$26

    M $28-$65

    D $16

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Matthew Jefferson

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