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.

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."

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.

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.

On the pass: Sean McConnell, Mocan & Green Grout

The name is quite a mouthful, Sean - what's the story?
One of the owners' family is originally from Trieste, and Mocan (it's pronounced "mo-chan") in the dialect there means strong and reliable. And green grout? That's what they used when they did the initial tiling in the café, although it's faded to a nice brown now. Anyway, it's too many syllables if you ask me.

What's cooking?
Jerusalem artichokes and globe artichokes are in season, so I did a dish combining the two of them this week with caramelised guanciale and a house-smoked ricotta which was really beautiful. That's how we write the menu, based on what's best and what's local.

Who are your favourite local producers?
About 60 per cent of our fresh produce comes from a farm called Choku Bai Jo - it's all organically grown. We've got a tiny free-range pork farm near Cootamundra doing our bacon and our pork belly, too. They're called Boxgum Grazing.

Where do you eat when you're not working?
For top-end dining Aubergine is miles ahead of anywhere else in Canberra. Ben Willis is an awesome chef and his food is excellent.

What's your secret to surviving the capital's winter?
Good, hearty winter comfort food, which is what we're trying to dish up at the moment.

Mocan & Green Grout, 1/19 Marcus Clarke St, New Acton South, Canberra, ACT, (02) 6162 2909.


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