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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

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.

Jim McDougall in Stefano’s Cellar
Modern Australian
  • Cellars of the Mildura Grand Hotel,
    Langtree Ave,
    Mildura, VIC
  • (03) 5022 0881,
    www.jimmcdougall.com.au
  • Lunch Fri-Sat noon-2pm

    Dinner Tue-Sat 6.30pm-11pm

Jim McDougall in Stefano’s Cellar
-34.185537,142.159826

THIS RESTAURANT HAS CLOSED.

The new name is clunky but that's the only downside to chef Jim McDougall truly making Stefano di Pieri's former restaurant his own. The atmospheric cellar with its warren of low-ceilinged, rough brick-walled rooms feels familiar, but distinct changes are apparent. Service, always pretty good, is sharper and more focused, particularly in relation to the trend-conscious and well-priced wine list. McDougall's food also seems more direct, enthusiastically embracing local produce in exciting ways, such as the kangaroo carpaccio curing on a Murray River salt block and teamed with a wild mustard ice-cream, or the Murray cod served with inland sea plants, or agnolotti of local smoked sheep's cheese with lamb sweetbreads. It's modern, technique-forward food but it never feels forced or flashy and often, say with a dessert of quince, spiced carrot purée and dried apricots, it's as lovely to look at as it is to eat.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • 2 course lunch $55, 3 course lunch $62, tasting menu $175 (Tues-Sat), reduced tasting menu $130 (Tues-Thurs, Lunch Fri-Sat) 

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

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