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.

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.

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.

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.

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."

65
Vasse Felix
Modern Australian
Vasse Felix
-33.824654,115.037725

Vasse Felix tackles steep lunch competition along Margaret River's famed Caves Road with a powerful three-punch combo: world-class wines, exceptional art and inspired food. Led by veteran Aaron Carr, the kitchen takes an educated walk on the wild side. A breakfast favourite, granola, provides clever crunch for jamón, nectarines and fennel. Seaweed-laced tapioca serves as the crackle for the delicate marron, watermelon and miso yoghurt. With pieces from the Holmes à Court collection on show in the ground floor gallery, the kitchen continues its artistic journey by pairing barramundi with enoki and oyster mushrooms scattered over a smoked oyster emulsion. In a town where service can be backpacker blasé, Vasse Felix's wait-staff are blissfully sharp. Soak in the vineyard vista and accept the offer of dessert: torn red velvet cake plus violet meringue and chocolate ice-cream is a sublime knock-out hit.


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At a glance

  • Food:
  • One Star
  • Price:
  • Entrées: $18-$36

    Mains: $30-$39

    Desserts: $12-$16

  • Feature:
  • Licensed
    Vegetarian
    Outdoor dining
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Aaron Carr

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