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.

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.

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."

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.

2008 Best on the Best: Peter Gilmore, chef, Quay, Sydney

My favourite place for a drink is the bar at Icebergs Dining Room & Bar (1 Notts Ave, Bondi, 02 9365 9000). My favourite cheese is Beaufort d’Alpage, it’s a French cow’s milk cheese made from spring alpine milk. You can almost taste the mountain herbs and flowers, and it has a lovely nutty finish. It’s hard to find but Will Studd’s Calendar Cheese Company (326 Lorimer St, Port Melbourne, Vic, 03 8645 4666) brings small amounts into Australia. My favourite Australian food product? That’s a hard question. The one product I look forward to every year is my supply of Australian green almonds, which come from Blue Cottage  Almonds (PO Box 669, Willunga, SA, 08 8556 4094) in South Australia. They’re only available in November. I also love the wild strawberries grown by Richard and Nina Kalina in the Blue Mountains. My favourite restaurant is Mugaritz in Spain. The next place I would love to eat is Kikunoi in Kyoto.

ONLINE EXCLUSIVE
Kitchenware supplier
Accoutrement (611 Military Rd, Mosman, NSW, 02 9969 1031). Sue Jenkins is a legend.

Café Alimentari (2 Hopetoun St, Paddington, NSW, 02 9358 2142). My tailor Matthew Lawrence has his store in William Street, and whenever I go there I always get a coffee at Alimentari. It’s a small cafe with great coffee and an authentic, continental feel.

Bottle shop Ultimo Wine Centre (99 Jones St, Ultimo, NSW, 02 9211 2380) in Jones street.

Winery Dalwhinnie at Moonambel, Victoria, and Stefano Lubiano in Tasmania. Both cool-climate vineyards make exceptional wine that is food-focused.

Food shop It’s hard to go past Simon Johnson's  original store at Pyrmont (181 Harris St, Pyrmont, NSW, 02 9552 2522), and I love a good produce market.

Quay, Overseas Passenger Terminal, The Rocks, Sydney, (02) 9251 5600, www.quay.com.au.
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Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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