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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

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.

Sushi E
Japanese
  • Level 4, Establishment,
    252 George St,
    Sydney, NSW
  • (02) 9240 3000,
    merivale.com.au/sushie
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Sat 6pm-10.30pm

Sushi E
-33.864046,151.207623

It might be that frisson of nightclub fun about the attractive staff. Or its location on the chichi Hemmesphere level of the Establishment complex. Maybe it's just the excellent fish, sushi made to order and the high-grade, beautifully marbled wagyu beef. Whatever, Sushi E has remained a popular stalwart of the Merivale stable for good reason. The signature salmon sashimi tartare dressed with glinting salmon roe that pops like bubble wrap is a perfect temperature; two scallop nigiri, lightly blowtorched, are superbly tender; and a Balmain bug roll offers a masterful interplay of textures and flavours. Okay, so you could hash-tag the matcha parfait (green tea ice-cream, red bean paste, amaretto sponge) as #noteveryonesideaofdessert but we love its smoky, savoury notes. The bar and fit-out seem a little tired but no one notices. Service is smoothly pitched to the mostly suit-with-phone-in-hand audience.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $5-$30

    M $27-$42

    D $12-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Diners Club
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Nobuyuki Ura

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