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.

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.

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.

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.

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."

77
The Fish House
Seafood
  • 50 Goodwin Tce,
    Burleigh Heads, QLD
  • (07) 5535 7725,
    www.thefishhouse.com.au
  • Lunch daily noon-2.30pm

    Dinner daily 5.30pm-9.30pm

The Fish House
-28.089972,153.454152

In too many seaside restaurants, it's all about the view. Thankfully, The Fish House is the antithesis of that - a focus on quality seafood is second only to the skill and simplicity of its preparation. A lemony fish soup, fragrant with dill and studded with chunks of flathead, is a family recipe of restaurateur Simon Gloftis and the Greek influence comes through loud and clear. Patagonian toothfish (certified sustainable) is rich and meaty in a soy and miso glaze; steamed barramundi is teamed with fennel, white wine and tarragon. Expectations for the fish and chips run high, and are well met. Opt for flathead, and relish the potato scallop tucked in among the chips. A perfect tarte Tatin sends you sweetly into the night. White-clothed tables, knowledgeable waiters and a wine list and sommelier with serious chops only add to the experience. If you're a local, count yourself lucky; if not, it's a must-visit - just remember to book ahead.

 


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $15-$28

    M $32-$55

    D $14

  • Feature:
  • Licensed
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Michael Watts

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