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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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.

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.

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.

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.

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.

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.

L'Hotel Gitan, Melbourne

"Retirement" is a relative term for Jacques Reymond.

A year after closing his long-running Windsor restaurant, he has teamed up with three of his children to open L'Hotel Gitan in a Prahran pub.

But Reymond won't be working the stoves in the open kitchen at the centre of the newly renovated hotel. Instead, he'll be writing the menu and keeping an eye on things while former Jacques Reymond chef Adam Smith leads the cooking charge, backed by two sous chefs from Reymond's fine diner.

"All of the focus is on the kitchen, a big open kitchen right in the middle of the establishment," explains Reymond. "People will be able to sit all around the kitchen at the same level as the chef, so that they'll be able to communicate easily."

The kitchen will feature a rotisserie big enough to cook a whole lamb à la broche and fit 16 chickens. There will be daily pie specials, sweet and savoury crêpes, and quality salumi sliced to order.

The pub, which formerly traded as Hotel Max, has been given a thorough makeover courtesy of architects SJB, with an emphasis on the building's Art Deco heritage, including the copper and brass detailing in the bar, the area around the kitchen and parts of the 45-seat dining room.

As at the family's Bistro Gitan in South Yarra, Reymond's daughter Nathalie will run the business side while sons Edouard and Antoine will be in charge front of house. "It has been a family dream to do something in an old pub for a long time," Antoine says. "We wanted to create what is already great about a pub, and expand on it further."

L'Hotel Gitan is due to open on 28 November, 32 Commercial Rd, Prahran, Vic, (03) 9999 0990.

Looking for more Melbourne dining options? Check out our list of the best restaurants in Melbourne.


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