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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.

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.

Decadent chocolate dessert recipes for Christmas

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

Sydney's best dishes 2016

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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.

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.

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."

Kiyomi, Gold Coast

Chase Kojima

Chase Kojima

Chase Kojima is hitting the glitter strip. The head of the kitchens at Sydney Japanese powerhouse Sokyo, and one of the top sushi chefs in the country, he'll now also oversee Kiyomi, a new contemporary Japanese restaurant opening at Jupiters Hotel & Casino mid-December.

Some of the flavour of Sokyo will cross the border to the north, but the new restaurant will have an identity of its own. "I'll be launching it with a couple of Sokyo signature dishes," Kojima says. "But the main difference is that I want to make this restaurant more izakaya-style, where there's a little bit more of a relaxed feel with more sharing and a little more drinking."

That translates to a menu packed with the likes of lightly seared scampi with foie gras, white soy and a lime, apple and mizuna salad; duck slow-roasted over Japanese charcoal with Kojima's own blended wasabi, sansho peppers and a beetroot sauce; and some more adventurous offerings, too: "I haven't finalised it yet, but I want to use liquorice and Vegemite on my lamb chops," says Kojima.

The bar will offer a wide range of sakes, Japanese whiskies and cocktails. And in keeping with the izakaya theme, the kitchen will remain open late, serving lighter booze-friendly snacks. "I know when you're dining late you crave things like fried chicken, but I'm not doing anything like that," Kojima says. "It'll be more lean sashimi and a few tempura options…not heavy like pizza and stuff."

The look of the room, which Kojima describes as "very Japanese, with a handcrafted feel," comes courtesy of Luchetti Krelle - the Sydney-based design firm whose portfolio includes the likes of Acme and Momofuku Seiobo at Jupiters' sister-casino, The Star. "It's not luxurious; it's more handmade, more delicate," he says.

The restaurant is part of Jupiters' ongoing $345 million redevelopment, which has added a luxe hotel tower, along with a string of new restaurants and bars.

Kiyomi, Jupiters Hotel & Casino, Broadbeach Island/Gold Coast Hwy, Gold Coast, Qld, (07) 5592 8100

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