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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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.

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.

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.

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.

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.

Ben Shewry: Out of Attica

Ben Shewry has an answer to most questions – not a smartypants response or shrugging of shoulders, but always something considered and thoughtful. So when we ask him how at the age of 30 his food is developing, having wowed fans at Melbourne’s Attica over the past two-and-a-half years with highly original dishes reflecting diverse interests and influences, he comes right back at us.

“I know it sounds all New Age and pathetic,” he says, “but I’m really trying to make it more emotional. I’m starting to try and make a connection with memories. Not just making a dish visually appealing and with great flavours, but also trying to evoke other emotions.”

Shewry, Gourmet Traveller’s 2008 Best New Talent award-winner, talks of desserts built around his fond recollections of childhood sweets and lollies. And a seafood dish he has on at the restaurant “that looks and tastes like the ocean that nearly killed me as a kid”.
 
That ocean was Taranaki on the west coast of New Zealand’s North Island. Shewry came to Melbourne five years ago and sought out mentors such as Michael Lambie, Andrew McConnell and London’s David Thompson, for whom he worked gratis on his holidays. Now he’s moving on, exhibiting more confidence in his own style.

“I’m trying to think about things more deeply. Bring a little more intelligence to the dish, rather than just ‘oh, chocolate and venison are nice together’, in a way that other people don’t. It’s very personal and when people don’t like it, I get upset.”

For Gourmet Traveller, the brief was to transpose his signature style for the home cook, a considerable challenge, he says. “The flavours are similar, but they’re not restaurant-like,” muses Shewry. “It’s easier for me to come up with restaurant dishes rather than simpler stuff because I’m always in that mindset. These dishes are very seasonal and appeal to me; they have a bit of quirkiness and individuality about them.”

Attica, 74 Glen Eira Rd, Ripponlea, Vic, (03) 9530 0111.

WORDS JOHN LETHLEAN PHOTOGRAPHY SHARYN CAIRNS

This article appeared in the April 2008 issue of Australian Gourmet Traveller
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