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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.

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

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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."

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.

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.

Eightysix, CIRA Pizza e Birra, Sarti, Toastface Grillah

Eightysix, Canberra

Eightysix, Canberra

CANBERRA
Eightysix
Eightysix (pictured) may be channelling the likes of Cumulus Inc. in its form and function, but it's a form of flattery locals are willing to tolerate. A new arrival in increasingly hip city-side Braddon, it's all about shared tasting plates from an evolving blackboard menu. Pickled pork terrine, hand-cut steak tartare, and punchy bream ceviche are musts for starters. Kick on with some sharply plated vitello tonnato - the veal just pink and tuna mayo perfectly piquant. Weekend breakfast options such as brioche, honeycomb and ricotta look promising, too. Gen Y is very much in charge of the asylum here, with tablet-tapping inner-city types sipping the Kool-Aid and nodding to a punchy playlist of soul, R&B and disco. Eightysix, Mode 3 building, Elouera St, Braddon, ACT, (02) 6161 8686. GARETH MEYER

SYDNEY
CIRA Pizza e Birra pop-up lunch
Italians know their pizza (it is, after all, their pizza). Beer, on the other hand, hasn't always been something you'd automatically associate with Italy. CIRA, the Council of Italian Restaurants in Australia, is out to update that perception. It's hosting a pop-up lunch this weekend to showcase some of the boot's most exciting boutique and artisanal beers and serving them alongside pizze prepared by a host of Sydney's top Italian chefs (Luigi Esposito from Via Napoli, Alessandro Pavoni of Ormeggio, and Eugenio Maiale of A Tavola among them). Drinks-wise, the spotlight will be set on a range of unique beer labels such as Birra Ronzani (from Emilia-Romagna), Terisiana (Friuli-Venezia Giulia), Birra del Borgo (Lazio) and Ichnusa (Sardinia). In true Italian style, kids are welcome and there'll be lots of noise, tons of fun and, of course, plenty of exceptional pizza and beer. Pizza e Birra, noon, Sunday April 28, Miramare Gardens, Terrey Hills, NSW. Tickets are $59 (children $25). For bookings and more information visit cira.com.au. MAYA KERTHYASA

MELBOURNE
Sarti
The recent departure of chef and co-owner Riccardo Momesso has led to some re-jigging and re-branding at Sarti. Though the modern Italian theme (in both look and flavour) is still setting the pace, former Sosta Cucina head chef Paolo Masciopinto now heads the kitchen, dishing up skilfully cooked, big-flavoured food that treads the modern-riff-on-tradition path. Highlights? Gnocchi fritti, little warm pillows of fried dough flavoured with parmesan and duck fat that arrive with the salumi selection and a brilliant slow-cooked duck cannelloni served with mushroom foam and parmesan wafers. Sarti, 6 Russell Place, Melbourne, Vic, (03) 9639 7822. MICHAEL HARDEN

PERTH
Toastface Grillah
Tasty sandwiches at honest-to-goodness prices? Can it be all so simple? Even if the Wu-Tang Clan reference is lost on you, Toastface Grillah's brand of gooey cheese comfort is plain as day. From the distinctly Aussie one-two of cheddar and Vegemite to the ritzy brie, prosciutto and zucchini swagger of the Danny Zuccho, here's a laneway café reminding us all just how great toasted sandwiches can be. Sensibly priced teas and coffees plus a welcome that's as warm as the stringy cheese and soulful soundtrack make this an excellent CBD refuelling station. Look for the spray-paint mural of the gun-toting SpongeBob SquarePants lookalike. Toastface Grillah, Grand Theatre La, Perth, WA. MAX VEENHUYZEN

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