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.

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.

Shark Bay Wild Scampi Caviar

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

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.

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.

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.

On the pass: Tommy Westcott, Pigeon Hole, Hobart

How do you describe Pigeon Hole to the uninitiated?
Small. It's a pretty tiny little space and it's quite comfortable. I used to come and eat here before I worked here and it's almost like coming to your friend's house, if your friend was an antiques collector. We're not trying to do anything too technical or scary; it's just good, interesting, seasonal food as best as we can do.

What's cooking at the moment?
I've got on a Pyengana cheddar broth with lightly smoked mussels which we do in-house, a selection of greenery, some little bulbing onions that are so sweet you can pretty much eat them raw - they're just pressed on the grill - and then a selection of herbs. Then there are things like the panini - one of them is with broccoli rabe and smoked chillies with onions and some ricotta.

What's your emergency dinner-party dish?
I'd probably do something like a spatchcock chicken on the barbecue. Just rub it in a really nice marinade that I could slap on there in a couple of minutes and straight onto the barbecue, with maybe a shredded iceberg and buttermilk salad.

What's your secret to beating the summer heat in the kitchen?
I actually cut holes in the knees of my jeans when I'm working. Everyone laughs at me, but I have a theory that the heat gets out of your knees. It seems to work for me but everyone still thinks I'm crazy.

Pigeon Hole, 93 Goulburn St, West Hobart, Tas, (03) 6236 9306. 

Read more: Gourmet Traveller's list of the best restaurants in Tasmania.

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