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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.

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.

Shark Bay Wild Scampi Caviar

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

Mizu, The Roast Collection, Momofuku Seiobo

Mizu, Brisbane

Mizu, Brisbane

Our restaurant critics' picks of the latest and best eats around the country this week including Mizu, The Roast Collection, and Momofuku Seiobo..

BRISBANE
Mizu
For years, Japanophiles have trekked to pint-sized Mizu in Teneriffe (pictured) in search of everything from glistening curls of sashimi to sake classes and off-beat treats such as its Japanese-style weekend brunch. The owners have now unveiled Mizu 2.0, and with its matte-black walls and bare tables, this low-key arrival is a definite win for West End. At lunch, red lacquered bento boxes display their precisely arranged contents to great advantage. Alongside black sesame-sprinkled rice and a bowl of savoury miso goodness, you might find an array of sashimi (tuna, salmon and reef fish), a tumble of mixed leaves glossy with zingy Mizu dressing, a duo of salty-sweet dashi maki rolls and your selection from eight "mains" - from chunks of crisp battered chicken kara-age to wagyu yakiniku. It's a cracking value at under $20. Mizu West End, 63 Hardgrave Rd, West End, Qld, (07) 3844 9918. FIONA DONNELLY

MELBOURNE
The Roast Collection
Melbourne Food and Wine's winter festival, The Roast Collection, is now in full swing across Melbourne and Victoria, with roast-centred events happening throughout June. This Sunday sees GT's Brigitte Hafner head to Eastern Peake winery in the beautiful Clunes-Creswick district, about an hour and a half north-west of Melbourne, where she and her team from the Gertrude Street Enoteca will be slow-cooking shoulders of lamb from local producers Tuki Farm. There'll also be twice-baked cheese soufflé and tarte Tatin in the mix, plus plenty of excellent Eastern Peake pinot noir, all served in Eastern Peake's lovely glass-walled cellar door. At $100 a head for food and wine, it's the perfect excuse for a Sunday drive. Eastern Peake Winery, 67 Pickfors Rd, Coghills Creek, Vic. Bookings 0419 501 175. MICHAEL HARDEN

SYDNEY
The Momofuku Seiobo bar
The problem with best-kept secrets is that they just don't last. Somehow word that the Sydney branch of Momofuku sells food at its tiny bar by the entrance seems to have gone largely unheeded by the hordes whose hopes are so frequently dashed by the web-based bookings system for the restaurant proper. Okay, so the bar menu is a far cry from the wonders of the real thing right now, but here's a handful of good reasons why it's worth your time and attention: (1) It takes walk-ins. (2) It offers the same service and, better still, wine service as the rest of the restaurant. (3) And the same rockin' tunes. (4) It's bar food, but it's very good bar food. No other pickle-plate in town comes close, and that goes double for the eggs. If you want something sizeable, there's also the likes of the Korean rice cakes with lamb and XO sauce. (5) You can get the pork buns if you need them. (6) It won't cost $200 a head unless you go REALLY hard on the Bornard. (7) They do the Momofuku Ssäm Bar-style Brussels sprouts. Momofuku Seiobo, Level G, The Star, Pirrama Rd, Pyrmont, NSW. PAT NOURSE

Got a hot tip for our Hot Plates team? Tweet us at @gourmettweets, or tag your Instagram photos with #GThotplates.


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