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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.

Shark Bay Wild Scampi Caviar

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

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.

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.

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.

Moor Please, Hepburn Springs, Victoria

Joseph Abboud & Jason Jones, Moor Please, Hepburn Springs

Joseph Abboud & Jason Jones, Moor Please, Hepburn Springs

A chance meeting in central Victorian spa town Hepburn Springs has brought together chef Joseph Abboud (Rumi, The Moor's Head) and restaurateur Jason Jones (Prix Fixe, The Stables of Como, Friends of Mine) at Moor Please, a 40-seat modern Middle Eastern café due to open 6 November on the town's main drag.

Abboud was holidaying with his family when he bumped into Jones standing outside a vacant café on Hepburn Road. Conversation led to a partnership, with Jones taking care of the café's design and Abboud putting together the menu.

Fans of the wood-fired "inauthentic" Lebanese pizza at Abboud's two Moor's Head outposts in Melbourne will be happy to find similar pide-style pizze on the menu here, including one called World Peace, which combines four cheeses - Persian feta, haloumi, gorgonzola and kaskaval under a dusting of za'atar. The menu will be heavily influenced by the region's abundant produce and will also include Rumi faves, such as baked barramundi with roast carrot tahini.

The head chef at Moor Please is Gerard Phelan (ex-Lake House, The Atlantic) while Tristan Fraser (ex-The Argus) looks after the front of house.

Lebanese wine and beer (which Abboud imports) will feature on the drinks list, as will Turkish soft drinks and coffee.

Having recently bought a weekender in the area, Jones is enamoured of the Daylesford/Hepburn Springs area. He puts the double investment down to having grown up in regional Victoria, saying: "You can take the boy out of the country but you can't take the country out of the boy."

Moor Please, 79 Hepburn Road, Hepburn Springs, Vic., open Thursday to Monday, 8am-10pm, 03 5348 2221


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