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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

Stokehouse comes to Sydney

Richard Ousby

Richard Ousby

It's Melbourne one, Paris nil as the Sydney Opera House Trust announces that its flagship restaurant, for the past 12 years run as fine-diner Guillaume at Bennelong, will next year become the first Sydney branch of the Stokehouse brand, with Melbourne restaurateurs Frank and Sharon Van Haandel taking over the site.

The Van Haandels, proprietors of Stokehouse and Stokehouse Café in St Kilda, Stokehouse Q in Brisbane and their most recent addition, Fatto Bar & Cantina at Melbourne's Hamer Hall, will launch Bennelong by Stokehouse in May. Stokehouse creative director and executive chef Anthony Musarra will oversee the restaurant as a whole, and Stokehouse Q's Richard Ousby (pictured above) is taking the reins in the kitchen.

The food, Ousby tells us, will be "very similar to the Stokehouse brand", with a "loosely Mediterranean background somewhere in the mix", and a focus on local, seasonal produce wherever possible.

It'll be a lot more accessible than its fine-diner predecessor, too, with the restaurant split over two levels, each offering different dining experiences at differing price points.

"There will be two restaurants or two offerings," says Ousby, with the ground-level area channelling a more sophisticated Stokehouse feel and the upper-level toning it down a few notches for a more casual experience.

The restaurant will be open seven days a week for lunch and dinner, as well as breakfast on weekends - a big change from current occupant Guillaume, which is open five nights for dinner and just two days for lunch each week. 

Ousby, who joined the Stokehouse family in 2012 following three years at Quay, tells GT he's ecstatic about being part of the project. When asked what it'll be like to look over at his former employer from the other side of the harbour, he responded, "It'll be great. I was speaking to the sous-chef, Rob, there [at Quay] and I told him I'd buy him some binoculars so that we can start to chat again."

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