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.

79
10 William Street
Italian
  • 10 William St,
    Paddington,
    Sydney, NSW
  • (02) 9360 3310,
    10williamst.com.au
  • Fri-Sat noon-midnight

    Dinner Mon-Thu 5pm-midnight

10 William Street
-33.88577,151.229088

For all its artisanal focus, 10 William St is electric. Tables are cramped, the light is dim and it's as noisy as hell, but who gives a damn when you're dipping crunchy pretzels into a light, smooth and salty anchovy dip, sipping a glass of funky orange wine from Friuli and bellowing into the ear of the new pal you just met at the bar? Dan Pepperell's menu is made for eating with a glass in one hand. Thick slabs of charred bread spread with sweet tomato and topped with plump sardines and a dusting of fried chopped black olives, perhaps, or beef carpaccio with peppery radish layered on a smudge of crème fraîche, coming apart at the nudge of a fork. Or the odd wildcard: mangosteens paired (successfully) with scallops and lardo. The service is jovial and knowledgeable; the wine list features an impressive selection from Italy's regions, and some great French bottles. This is Italian dining, sure, but not like nonna knows it.

Photography: Chris Chen


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • Shared plates $10-$32

  • Feature:
  • Licensed
    Bar
    Vegetarian
  • Cards:
  • American Express
    MasterCard
    Visa
  • Bookings:
  • No bookings
  • Chef:
  • Dan Pepperell

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