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.

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.

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.

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.

Mary's CBD

Kenny Graham and Jake Smyth at Mary's CBD

Kenny Graham and Jake Smyth at Mary's CBD

Chanel. Gucci. Prada. Mary's? The latest début on Sydney's designer-laden Castlereagh Street has a boutique offering, but it's a very different kind of couture. It's been some months in the making, but the talented crew from the Newtown bar and burger favourite are set to open the doors on their first standalone takeaway branch this week.

Though there are decorative touches in common - hello, Jack Daniels chandeliers - the uptown location is quite a contrast to the original outpost's dark, heavily graffitied laneway digs. Most notably, unlike Newtown, the CBD shopfront serves no whisky, no gamay, no Young Henry's - in fact, no booze at all. There's no Slayer art on the walls yet, no tags in the toilets (there are no toilets) and, for that matter, no seats. Instead it's just a simple white-and-red-tiled space offering burgers, shakes and fries for the fun-loving city crowd. And unlike the Mary Street headquarters, it'll be open for breakfast (if you can call 10am breakfast), lunch and dinner daily.

"We didn't want to just carbon-copy Newtown," says co-owner Jake Smyth. "We wanted to do something that we hadn't done before, but we also knew that we'd be idiots not to do something with the burger."

The burger in question has made waves across the city with its juicy patty, molten cheese and cloud-soft buns. Smyth says the secrets of its success are just hard yakka and quality ingredients. "We take a lot of care with everything," he says.

"We work really hard with Vic's Meats and all of our veg suppliers to get the best produce. We've just signed on with O'Connor, which is a pasture-fed beef down in the Gippsland region of Victoria, so we're working solely with them now."

The idea behind the new shop, Smyth says, is to lighten the load on Newtown and allow the burger-faithful to get a taste of Mary's star offering without having to commit to the full-blown, spirit-soaked Mary's bar experience. "It's literally set up to have you in and out, then you go about your day," says Smyth. "Newtown's not going anywhere. If you need a beer with your burger it's there. This is for a different person."

The two-storey space features a kitchen and takeaway counter downstairs, plus a production space upstairs where patty preparation for both the CBD and Newtown outposts is already in action.

You'll find all of your Newtown favourites - the Mary's burger, the cheeseburger, the vego-friendly mushroom number - on the menu, along with a fried-chicken burger, some very thick shakes (we're talking "ones you're going to struggle getting up through a straw") jazzed-up with house-made syrups, and a breakfast roll to end all breakfast rolls replete with pork sausage, bacon, hash brown, maple syrup and HP sauce.

And, in true Mary's style, you can count on a soundtrack louder than anything else you'll hear in the city before dark.

"I think we might be the only takeaway store in the CBD playing Metallica's black album at 10 in the morning," says Smyth.

Mary's CBD opens Friday 28 November, and will be operating from 10am-10pm daily at 154 Castlereagh St, Sydney.

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

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