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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.

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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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.

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.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

The Boat House by the Lake
Modern Australian
The Boat House by the Lake
-35.32798,149.142237

Locals may experience flashbacks of rowing regattas and débutante evenings as they tread these aged floorboards. The nostalgia ends at the kitchen door, though. A well kitted-out crew has swept aside function food in favour of thoroughly modern plating and flavours. Octopus is rendered  deeply tender, then charred and teamed with cubes of dehydrated watermelon and labne for acidity. Pink Muscovy duck breast is carefully sliced and set on daubs of cured beetroot purée. But is there a bit too much  going on in a dish that combines shavings of Black Angus with plums, horseradish, pickles and a buttery mashed potato? Things get back on course with desserts - milk-skin shaved over berries both freeze-dried and fresh, for instance, bound by a rich crème pâtissière. A millennial floor team is part of the generational change at this local institution and great-value wine options come by the glass and carafe as well as the bottle.  


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • 4 courses $80, dégustation $110

  • Feature:
  • BYO
    Licensed
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • John Leverink

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