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.

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.

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.

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."

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.

72
The Town Mouse
Modern Australian
  • 312 Drummond St,
    Carlton,
    Melbourne, VIC
  • (03) 9347 3312,
    www.thetownmouse.com.au
  • Lunch Fri-Sun noon-3pm

    Dinner Wed-Sun 5.30pm-10pm

The Town Mouse
-37.79859,144.968905

Pretty cool place, this. From the décor (lots of crisply finished hard surfaces) to the worked food (even the butter on the table has been tweaked, with nori and kombu) to the wine (bottle-for-bottle one of the most progressive lists in the state), all the details have been finely tuned. But just as the playlist is as much Little Richard as it is Bowie, the quality of the service under Christian McCabe keeps things from ever seeming arch or calculated. Instead, you're in the hands of a bunch of people who really care about what they do and want you to share in the fun, whether it's a fresh little salad of poached chicken and oyster mushrooms piqued with faux roe and salad burnet, or a "couscous" made from tiny pieces of potato tossed with toasty almond and lemon zest, and spiced with vadouvan. Chef Dave Verheul's pastry work is of particular note: the buttermilk-poached pear with caramel and pear sorbet isn't to be denied.

Photography: Eve Wilson.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $13-$24

    M $24-$35

    D $6-$16

  • Feature:
  • Licensed
    Vegetarian
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Dave Verheul

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