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.

Fancy Hank's Bar-B-Que, Mrs Luu's Vietnamese Canteen, Pigs On Fire, Amazy Chinese Takeaway

Fancy Hank's Bar-B-Que, Melbourne

Fancy Hank's Bar-B-Que, Melbourne

Our restaurant critics' picks of the latest and best eats around the country this week including Fancy Hank's Bar-B-Que, Mrs Luu's Vietnamese Canteen, Pigs On Fire, and Amazy Chinese Takeaway.

MELBOURNE 
Fancy Hank's Bar-B-Que
The moveable feast that is Fancy Hank's Bar-B-Que (pictured) has found a semi-permanent home at the Princes Park Bowling Club, and the combination of authentic American barbecue - smoky, spicy brisket, pulled pork and baby back ribs from Otway, sides of house-made pickles, coleslaw and potato salad - and lawn bowls is a surprisingly snug fit. Owner-operators Kent Bell and Rob Cattanach (who also own Collingwood's Cavallero) took a barbecue tour of the American south and had their authentic barbecue equipment made to order. The results, served on brown paper on a red plastic tray, speak volumes about good research. Fancy Hank's Bar-B-Que, Princes Park Bowling Club, 104 Bowen Cres, Carlton North, Vic. MICHAEL HARDEN

BRISBANE
Mrs Luu's Vietnamese Canteen
First the bad news. Get here after 11.15am and you'll need to join the queue out the door of this simple little diner to taste Mrs Luu's banh mi. Arrive after 2.15pm and you'll probably go hungry. And the good news? These guys are pros. Beneath the crisp crust of their locally baked Viet-style baguettes you'll find a fluffy interior crammed with a jumble of house-made pâté, punchy pickled daikon, carrot and fresh coriander. Whether you add the house-made porchetta, barbecued pork and Vietnamese ham (Three Little Piggies) or opt for a fillet of chilli-laced chicken, marinated flank steak, omelette or pork chop, you'll be back for more. The name Mrs Luu's honours co-owners John and Thuy (Frankie) Nguyen's mum, who owned Trang at West End, and the marinade recipes are all hers. Alongside banh mi, you'll find a choice of plump goi cuon rice paper rolls crammed with a selection of six fillings, three varieties of com using jasmine rice and six vermicelli salads. Drinks-wise, consider the house-made lemonade or a lemon iced tea, or pick up some coconut juice. Drip-filter Vietnamese coffee is done the trad way before 11.30am; after that it's pre-made and ready to go. Mrs Luu's Vietnamese Canteen, 25 Railway Tce, Milton, Qld (07) 3369 5760. FIONA DONNELLY

ADELAIDE
Pigs On Fire
With all of Adelaide out on the streets during the Adelaide Festival and Fringe, street food is the flavour of the moment - none more enticing than barbecue pork offerings from the Pigs On Fire stall, within the Garden of Unearthly Delights carnival site. Dutchman Didier Prince came with four crew members and a five-metre high tripod and two-metre wide two-tier hotplate to barbecue pork cuts, and has caused a sensation. So far, in just two weeks, they've cooked 300 pigs and 3500 special-recipe pork sausages from Richard Gunner's Feast Fine Foods. They will remain at the garden site until 17 March, so get down there to try their pork VOC sausage (rich in cloves, and named after the 18th-century Dutch East Indies spice-trading company) with mayonnaise and Amsterdam pickle, or pork belly marinated in their secret sauce for 24 hours. Garden of Unearthly Delights, Rundle Park, East Tce, Adelaide, SA. DAVID SLY

PERTH
Amazy Chinese Takeaway
When it comes to real-deal Asian food, Victoria Park's Albany Highway has long offered rich pickings. One of the latest additions to an already impressive gene pool is Amazy, a mustard-coloured shoebox of a restaurant specialising in the chilli-laden cuisine of Sichuan province. Come for deeply coloured chicken wings rolled in white sesame seeds and ground chilli. Come for cold slices of porcine and bovine offal, bathed in various sauces including an addictive garlic and chilli number. Come for a hearty rendition of that perennial lazy Susan favourite, Sichuan chicken: bulked up with a good amount of taters, onions, celery and - oh yes - chilli, it's a complete meal that's good to go the second it hits your table. But most importantly, come hungry. Dishes are as big in volume as they are in flavour, which probably explains why dinner reservations are a very, very wise idea. Amazy Chinese Takeaway, Shop 4, 393 Albany Hwy, Victoria Park, WA, (08) 9472 0042. MAX VEENHUYZEN

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