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."

Bulletin Place, Crumb Street Kitchen, Chowhouse, Bintang Café

Bulletin Place, Sydney

Bulletin Place, Sydney

Our restaurant critics' picks of the latest and best eats around the country including Bulletin Place, Crumb Street Kitchen, Chowhouse, and Bintang Café.

SYDNEY
Bulletin Place
Not so much a hot plate as a hot glass, Bulletin Place (pictured) is one of the most impressive cocktail bars to have opened in our fair city in years. If you're looking for food, look elsewhere - tamari smoked almonds are just about it. And the décor, while pleasant enough (think spruced-up-old stockroom), isn't the hook. No, friends, it's all about the drinks. Tim Philips, Adi Ruiz and Robb Sloan are like the Harlem Globetrotters of the bartending world, albeit with less in the way of ladders and whistling. Whether it's working with the fruit they buy daily from their provedore (in, say, a Tequila Grape Collins), or more classical booze-on-booze combinations (a Hanky-Panky spiked with Unicum, for instance, or a Cognac Negroni), their craft is exemplary and their taste unerring. And they make it all look so damned easy. These drinks aren't cheap, but you certainly get what you pay for. Essential Sydney drinking. Bulletin Place, level 1, 10-14 Bulletin Pl, Sydney, NSW. PAT NOURSE

HOBART
Crumb Street Kitchen 
Hobart has never seen a phenomenon like Crumb Street Kitchen, a cheap-as-chips barbecue joint that opened the weekend before Christmas. Queues form each day in anticipation of the midday opening, there's a panicked surge, and an hour later it's all over. Theoretically open until late at night, no matter how much Zac Shearer and his partner Sian King increase the production, they've hardly made it past 2pm since they opened. This town is clearly more than ready for 18-hour smoked brisket, fall-apart ribs, pulled-pork sandwiches, daily-changing tacos (smoky eggplant, anyone?), and sides of spot-on coleslaw and potato salads. It's BYO and they do takeaway as well. But please don't go there - the queues are already too long as it is. Crumb Street Kitchen, 144 Harrington St, Hobart, Tas, (03) 6234 7002. SUE DYSON & ROGER MCSHANE

BRISBANE
Chowhouse
Thai chef Timmy Kemp is renowned for her winning ways with duck but it's the caramelised pork belly that's the go-to dish at her latest venture, Chowhouse. The generous, anise-redolent slab comes with crisp slivers of chewy pig's ear, while on top a tangle of watercress and tart orange segments help deliver the necessary tang and heat needed to balance the sweetness. Since reopening late last year as a replacement for James Street Bistro, Chowhouse has been packing in the crowds with its eye-catching wood-framed exterior, judicious pricing and casual alfresco seating. An eclectic menu, a laid-back hodgepodge of predominantly pan-Asian dishes with a Mod-Oz slant, suits a busy position next to Palace Cinemas. Breakfast offerings include nasi goreng, house-made coconut crumpets and passionfruit curd, while post-midday mains might feature gremolata lamb rack next to steamed buns, and green tea-smoked duck breast with hoisin. Chowhouse, 39 James St, Fortitude Valley, Qld, (07) 3852 5155. FIONA DONNELLY

PERTH
Bintang Café
While rarely discussed with the same vigour as the ramens, phos and wonton mees of the world, Indonesia's mie ayam is capable of providing just as much comfort as its soup noodle brethren. Out west, the discussion begins - and pretty much ends - at Bintang Café, a poky diner squirrelled away in the ethnic food oasis of Victoria Park. The dish's MVP is undoubtedly the house-made noodles - a tangle of eggy, flavour-hoovering deliciousness packing plenty of al dente bite - although studs of juicy chook and ladle-yourself soup play their part as well. Sweeten the deal with sticks of Madurese-style lamb saté, plates of babat goreng (aka fried tripe) and a fridge filled with Teh Botol and Bintang's appeal to Indonesian expats is clear. Bintang Café, unit 11, 910 Albany Hwy, East Victoria Park, WA, (08) 9472 9788; (no website). MAX VEENHUYZEN

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