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.

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.

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."

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.

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.

Are restaurants doing the healthy food thing right?

How are restaurants addressing our desire to eat more healthy foods and are there any restaurants doing this well?
By meagan
Pat Nourse, Gourmet Traveller features editor and restaurant critic, answers:
Broadly speaking, I’d say that healthy eating and restaurant food don’t have an enormous amount to do with one another. Sydney chef Janni Kyritsis, of the much-missed MG Garage, always said that food at that sort of restaurant was designed for special occasions, not for every-day eating. Though restaurants are vastly less dependent on dairy than they were in, say, Escoffier’s day, butter is still a favourite way of giving a flavour hit (beware vegetable side dishes: they’re especially butter-drenched). Fat, chefs are fond of saying, equals flavour. As does salt.

Taking food ethicist Michael Pollan’s dicta as the basis of what we consider to be healthy eating (“Eat food. Not too much. Mostly plants.”), the average menu at a starred restaurant ticks the first box but falls largely flat on the other two, offering (if you have entrée, main and dessert), probably enough protein and fat for the entire day’s worth of meals but with little in the way of vegetable nutrients.

A balanced menu should offer lighter options to balance the heftier stuff, and I’d say that restaurants are generally moving towards maximising flavour while minimising bulk and what you choose to eat there is always going to play a big part. No one’s putting a gun to your head when you’re choosing between the pork belly with butter-enriched mash and the steamed blue-eye on greens, and likewise, you’re probably going to have a better shot keeping it real at a sushi bar rather than a bistro – but there again mercury-laden fish and high-GI sushi rice may be worse for you, personally, than, say, a salad and a steak (watch those frites, though). 

Perhaps the best take-home message is that restaurants can be a healthy part of a balanced diet because they make you happy. All the more reason to visit the good ones.
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