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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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."

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.

Sydney's best pub dining

Four in Hand, Sydney

Four in Hand, Sydney

Looking for Sydney's best pub dining? Here are some of our favourites.

Colin Fassnidge's gutsy, nose-to-tail cooking at the Four in Hand continues to rule the roost in top-end pub dining. His more casual offerings at the Paddington Arms (384 Oxford St, Paddington, 02 9360 9668) have also proved popular among the pub-grub-loving crowd. The arrival of former Felix chef Lauren Murdoch at 3 Weeds - The Restaurant has seen positive changes to its European-inspired menu. Bistrode CBD offers British food to a standard that surpasses the norm. The Forest Lodge Hotel (117 Arundel St, Forest Lodge, 02 9660 1872) also does decent eats. For something a little flashier, try pub-restaurant hybrid The Morrison (225 George St, Sydney, 02 9247 6744), which offers New York bistro-style food in snappy surrounds. The Drink and Dine group has made a name for itself revamping pubs with an eye to the irreverent and the loopy, an aesthetic which extends, at times, even to the food. The Carrington (563 Bourke St, Surry Hills, 02 9360 4714), which offers perhaps the best eating of any of the clutch of venues, leans Spanish. Or at least Spanish-ish, with paella onigiri, "Ibiefa pizza" and jamón and cheddar croquettes. Upstairs at The Norfolk, you'll find House of Crabs (305 Cleveland St, Redfern, 02 9699 3177), specialising in seafood; Queenie's at The Forrester's (cnr Foveaux & Riley sts, Surry Hills, 02 9212 3035) takes Jamaica as its inspiration, while the newest member of the brood, The Oxford Tavern (1 New Canterbury Rd, Petersham, 02 8019 9351), latterly a topless bar, offers something of a free-for-all, running the gamut from tacos, burgers and dogs to the "Van Halen" salad and a "jelly wrestle" dessert. You have been warned.

Want more Sydney dining recommendations? Check out our 2014 Restaurant Guide.

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Latest news
Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
29.11.2016
Matt Moran kicks off Aria 2.0 with lobster French toast
25.11.2016
Brisbane’s Restaurant Two will close on Christmas Eve
24.11.2016
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