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.

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.

On the pass: Ben Willis, Temporada

Ben Willis, Temporada

Ben Willis, Temporada

Ben, how does this new restaurant differ from your fine-diner, Aubergine?
It's about looking at things seasonally, with things being on the menu short-term, whether they're drinks or dishes, in a relaxed bar and dining atmosphere. We use the same techniques that we use at Aubergine, but with fewer restraints. It's a lighter approach to the food, but it's still things people will want to indulge in.

What's cooking?
You can expect things like sashimi, clams, mussels and anything up to four types of oysters. There's a major focus on fresh seasonal seafood to get stuck into at the bar, and right now we've been working on veal sweetbreads, short ribs in a potato bun and a salad of grilled peaches, fennel, radish and goat's cheese.

You've also been busy making a lot of stuff from scratch, right?
We've been doing pickles, sourdoughs and cultured butters, and we have a focus on jarring and fermenting, too. It's all about using things while they're in season and doing things with them so we can use them months later when you might not be able to necessarily find them.

What will the Willis family be doing for Easter lunch?
For Easter, it'd have to be a roast chicken. It's our go-to family roast that's easy to cook and it's my wife's favourite. There'll also be chocolate, of course, and lots of it.

Temporada, 15 Moore St, Canberra, ACT, (02) 6249 6683.

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