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.

Garage sale

Book that Tassie trip soon: the restaurant that changed the face of Apple Isle dining is set to pull up stumps.

The owners of Garagistes will put the Hobart restaurant on the market next year. Chef and co-owner Luke Burgess says that it's unlikely the business will stay open under the current management past July 2014, when the site's lease ends. "Kat [co-owner and sommelier Katrina Birchmeier], Kirk [Richardson, co-owner and manager] and I have so much more we want to do, Kat with her interest in wine, Kirk with his design work, that we feel like we've done as much as we can with it."

Garagistes, which specialises in natural wines and produce sourced solely from Tasmania, found fame fast when it opened in 2011, scoring two stars in the GT restaurant guide straight off the bat, and earning Burgess a gong for Best New Talent. It rated number one in the state in the last GT restaurant awards, and placed at 22 in the national top 100. In 2012 it spawned a bar, Sidecar, which Burgess says may or may not be part of the sale.

"We want to go out on a high," says the chef, adding that the restaurant has never been busier. "We're doing 80 or 100 most nights, and we're really proud of what we've achieved together but we want to see if someone else can take it to the next level."

Burgess denies that he or his staff are contemplating a move to the Royal Mail kitchens in country Victoria following Dan Hunter's departure, and won't comment on whether his next restaurant job will be in Tasmania, on the mainland or further afield. "All I can commit to saying for myself right now is that I intend to be in Rio for the World Cup in 2014," he laughs.

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