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."

Bar of the year 2008: Der Raum, Richmond, Vic

It’s no big deal to meet a bartender who’s also an actor or a would-be singer-songwriter. Bartender-artists are a rarer breed, though, and finding someone active in the arts who is working in a bar not so much as a sideline to support themselves but as a dual profession or indeed another form of artistic expression is a singular experience indeed. It might sound like a lot of high-falutin’ talk when, at the end of the day, we’re talking about hooch, but then Der Raum is no ordinary bar, and painter-cum-bar owner Matthew Bax is no ordinary bottle-jockey.

If you’ll allow us to quote from the Melbourne bar’s seasonal list, a small work of art in itself: "A little shelter from the world of fast, cheap, artificial-tasting drinks, all our cocktails are based on time-tested classics from the golden era of drinking." They don’t use any commercial cordials or syrups, all their juices are hand-pressed daily from the best fruit, and the team scours the globe for spirits.

The range stacks up well against any bar anywhere, and it’s hard to think of anywhere in the country that comes close. That said, there’s no fat in the list; it may be rich in obscure or unusual spirits (many of them exclusive to Der Raum in Australia), but they’re all there for a reason. We like them as much for what they leave out as what they love. Their blacklist includes ready-to-drink alcoholic beverages, post-mix soft-drinks and any cocktail with cream, Red Bull or Malibu.

Since it opened in Richmond in 2001, the bar has been showered with accolades, and named among the world’s best. We like them because they bring the same care and knowledge to making drinks that the best sommeliers bring to selecting wine, but never lose sight of the fact that bars are, after all, all about having a good time. For bucks and blazers, cups, punches, fixes, rickeys, highballs and mules, we make ours Der Raum.

438 Church St, Richmond, Vic, (03) 9428 0055,


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