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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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."

The Bridgewater Mill
Modern Australian
The Bridgewater Mill
-35.009262,138.75649

Even after 30 years, dining outside by the big water wheel at Bridgewater Mill has lost none of its charm. A year after Warren and Nicolla Randall bought the property, the mill is now open for dinner two nights of the week. Also new is the range of regional platters for casual dining. The weekends-only à la carte menu showcases Zac Ronayne's regional knowledge through the wonderful ingredients he sources and grows. Hahndorf venison, reared only miles away, is given a Middle Eastern twist with sumac, yoghurt and pomegranate. Peaches are grilled and served with mozzarella and jamón, while tiny roasted gnocchi are dressed with crisp kale flakes and oyster mushrooms. Desserts are a highlight, especially the milk panna cotta, its caramel undertones offset by bright berries and a cookie crumble. The wine list features local favourites and excellent fortifieds from the Randalls' other venture, Seppeltsfield Winery. 


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $23-$24

    M $33-$39

    D $16

  • Feature:
  • BYO
    Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Zac Ronayne

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