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.

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.

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.

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.

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.

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."

The Bourbon, Tonka, Green Beacon Brewing, Fervor

The Bourbon, Sydney

The Bourbon, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including The Bourbon, Tonka, Green Beacon Brewing, and Fervor.

SYDNEY
The Bourbon
Okay, so they're probably not gonna score a cameo on Treme any time soon for their fidelity to the true New Orleans, but the new-new Bourbon (pictured) definitely gets the Big Easy's more-is-more vibe right. Jumbo shrimp? Tick. Monster pork crackling as a bar snack? Tick. Beignets and pecan pie? Tick and tick. Epic pork cutlet covered in Woodford Reserve bourbon butter with greens smothered in bacon and more butter? Very big tick. And no, these aren't Heart Foundation ticks. It's open early, it's open late, it's open right now. Laissez les bons temps rouler. The Bourbon, 22 Darlinghurst Rd, Potts Point, NSW, (02) 9035 8888. PAT NOURSE

MELBOURNE
Tonka
The Coda team's latest food venture channels India in a large, clean-lined, high-ceilinged space with views across the railway towards the MCG. With a wine list by Travis Howe and co-owners Mykal and Kate Bartholomew leading the floor charge, the former Honky Tonks nightclub space is already operating with a reassuring, elegant aplomb. Add Adam D'Sylva's excellent, vibrantly flavoured food - a tuna tartare flecked with ginger and pomegranate and served with rice pappadums, Punjabi masala lamb cutlets, a luscious, deep-flavoured Goan fish curry, smoky, juicy chicken from the tandoor, sweet little silver leaf-topped gulab jamun - and there's a real feeling of a new day dawning for Indian cuisine in Melbourne. Tonka, 20 Duckboard Pl, Melbourne, Vic, (03) 9650 3155. MICHAEL HARDEN

BRISBANE
Green Beacon Brewing
You've got to admire a beery inner-city pit stop that eschews the funk of the deep fat-fryer in favour of fresh local seafood and decent cheese. At this microbrewery, it's more about what's in your glass than on your plate. But behind the wide warehouse roller door, alongside the stainless steel vats and taps, you'll also find dinky enamel dishes of fat, trawler-sourced prawns and wooden boards with Chouquette baguettes, La Vera Farmhouse cheddar, Milawa Blue and more. Pull up a glass-green stool to the shiny wooden counter - or if you're speedy, nab a berth at a no-frills wooden table - and taste the likes of a deliciously bitter Penny Porter or a hoppy, spicy-nosed Windjammer IPA while contemplating your next pour. Green Beacon Brewing, 26 Helen St, Teneriffe, Qld, (07) 3252 8393. FIONA DONNELLY

WESTERN AUSTRALIA
Fervor
Family get-togethers can be trying affairs, but expect good things when Paul and Bree Iskov host the inaugural Fervor dinner at Fair Harvest this Sunday. An idea conceived during the siblings' travels through Europe last year, Fervor is about native ingredients, sustainability, deliciousness and fun. Paul, sous-chef at Perth's Restaurant Amuse, recently returned home after staging everywhere from Noma to Coi and Pujol to D.O.M.; Bree is a seasoned hospitality pro. So what's for dinner? Count on the go-Aussie likes of Suffolk lamb breast with bunya nut, fermented riberries and crisp saltbush buds paired with wines and other drinks from artisan south-west producers. Dinner is $80pp (cash-only, folks) and bookings are essential: phone 0450 973 813 or email fervorfood@gmail.com. For more information on the venue see the Fair Harvest website. 426 Carters Rd, Margaret River, WA. MAX VEENHUYZEN

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