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.

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.

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."

Kitchen resolutions

Lose weight. Pay off debts. Save money. Keep a lid on the crack habit. As noble as those goals may be, your average New Year’s resolution can be a pretty tedious thing, so we asked a bunch of non-average culinary professionals what they had in mind for the coming year. From the earnest to the hilarious to the hilariously earnest, Australia’s cheffing top-guns cover the spread.

Tony Bilson, Bilson's, Sydney
I'd like to cook genuine bouillabaisse at the [Number One] wine bar to remind Sydney what it is all about.

Christine Manfield, Universal, Sydney
My resolution is to continue our practice of buying produce that's in season from growers' markets - going direct to the source (rather than the less fresh options on offer at the supermarket.)

Matt Moran, Aria, Sydney
I'm resolving:
1. To be more environmentally friendly in the kitchen.
2. To have a non-swearing policy in the kitchen or a swear box, at least. We'll make lots of money!
3. To be nicer to the wait staff!!

Cheong Liew, The Grange, Adelaide
I'll visit and eat at more Mod Oz-style restaurants when I visit other states.

Dietmar Sawyere, Berowra Waters Inn, Sydney
I'm hoping to make Berowra Waters Inn 100 per cent organic by the end of 2009.

Michael Lambie, Taxi, Melbourne
I'll listen to my customers' wants and needs, dedicate myself to buying the best possible produce, and not put too much pressure on myself - I'm kicking ass.

Jason Peppler, late of Isis, Brisbane
My resolution this year is to give back to the industry and endeavour to make some changes, by making the industry more appealing to young people and also teach younger people about good simple food. We are spoilt for quality products and producers need our support to continue to introduce new and interesting things.

Mark McNamara, Appellation, SA
I'll expand our kitchen garden, source more organic/biodynamic produce, make more charcuterie, and finish the Appellation cookbook.

Alain Fabrègues, The Loose Box, Perth
Get simple, creative, colourful and more precise... and finish my bloody book!

Chui Lee Luk, Claude's, Sydney
I want to make my kitchen and restaurant a restorative place according to the historic origins of restaurants, for both patrons and staff.

Matt McConnell, Bar Lourinhã, Melbourne
Drink less but drink better, stop buying Le Creuset pots and pans (the cupboards are full) and to spend more time in my new kitchen at home.

Mark Best, Marque, Sydney
To continue the good fight against the insipid and banal. Oh, and to get some f***er to publish my book.

Sean Connolly, Neil Perry, Andrew McConnell...

PICTURED (CLOCKWISE FROM TOP LEFT) CHUI LEE LUK, JASON PEPPLER, MATT MCCONNELL, DIETMAR SAWYERE, CHEONG LIEW, TONY BILSON, ALAIN FABREGUES, MARK BEST, CHRISTINE MANFIELD, MATT MORAN, MARK MCNAMARA
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Latest news
Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
29.11.2016
Matt Moran kicks off Aria 2.0 with lobster French toast
25.11.2016
Brisbane’s Restaurant Two will close on Christmas Eve
24.11.2016
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