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.

32
The Press Club
Greek
  • 72 flinders st,
    Melbourne, VIC
  • (03) 9677 9677,
    www.thepressclub.com.au
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Sat 6pm-10.30pm

The Press Club
-37.815882,144.972521

The new version of The Press Club has shrunk in size but expanded in ambition. A compact, wittily glitzy space, channelling both a 1970s cocktail bar and an Onassis-era private yacht, with leather-upholstered horseshoe booths and mirrored brass finishes, the restaurant looks like no other in Melbourne. And when George Calombaris's food begins to land, the theme soon becomes apparent. A miniature Hills Hoist is pegged with Chips and Dips; a trad Greek salad might include basil jelly or feta mousse; walnut and mussel "shells" are both edible; and marron is cooked in tarama butter and teamed with sprouted lentils. Not every dish is successful (although a take on the pavlova called Smashing Plates is an Instagram favourite in the making), but with brilliant service, a sensational wine list and an endearing sense of fun, The Press Club checks more boxes than it misses. It's Athenian Hustle with plenty of bustle.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • 5-course tasting menu $145, 8 courses $190

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
  • Cards:
  • American Express
    Diners Club
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • George Calombaris & Luke Croston

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