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.

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.

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.

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."

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

The (waffle) iron age

Pasi Petanen, Café Paci, Sydney

Pasi Petanen, Café Paci, Sydney

Savoury waffles - probably not a trend anyone saw coming.

Cronuts and ramen burgers be damned, and damn all their fake-fad ilk. Real trends have a way of sneaking up on you. You might find yourself sitting at Cumulus Up, the newish wine bar atop Melbourne's Cumulus Inc, chowing down on a plate of duck waffles with foie gras and prune with a glass of gamay.

Then you're at the bar at Sidecar in Tasmania swirling a glass of d'Meure, and what should appear on the menu but waffles made with duck eggwhites (sister establishment Garagistes was going through a lot of yolks) and served with gouda aged in caramel and smoked fermented cabbage hearts. And then you're having lunch at Café Paci, and shazam - chef Pasi Petänen lists a dish very much in keeping with his Viking roots (if those Vikings had waffle irons): waffles made with blood, rye and beer served with whipped lard and lingonberry jam. And lo, a strange and delicious trend is born. But Andrew McConnell of Cumulus has a word of caution for any professionals thinking of joining the waffle bandwagon: "Do you know what it costs to buy a bloody waffle iron? We were buying those domestic ones, and we had three set up. They wouldn't last three weeks, so we thought, f*** this domestic s***, we'll go and buy a commercial one, and $2500 later we had it." He concedes that it's a pretty cool piece of kit. "It does good work. But you've gotta sell a lot of waffles to pay for the bloody thing."

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