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.

Shark Bay Wild Scampi Caviar

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

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.

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."

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.

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.

Brisbane's best steaks

Cha Cha Char

Cha Cha Char

Our picks of Brisbane's best places to grab a steak.

A flavoursome Rangers Valley bavette? Or how about a 400-day grain-fed wagyu flat-iron from Darling Downs? Pull up a chair at Vintaged Bar & Grill (Hilton Brisbane, 190 Elizabeth St, Brisbane, 07 3231 3265).

Cha Cha Char (Shop 3, Eagle Street Pier, 1 Eagle St, Brisbane, 07 3211 9944) is the grazier's first choice when visiting town. Steaks come with the steer's provenance and diet listed, plus an eclectic range of accompaniments - try buttery Black Angus rib-eye and lardo, or Mayura wagyu sirloin with cumin-beetroot salad. 

Alfred & Constance

Alfred & Constance (130 Constance St, Fortitude Valley, 07 3251 6500) is focused on the pleasures of the pasture. Border Range beef makes the cut here, with fillet and beef-on-the-bone both enjoying the Josper coal-grill treatment.

Or go retro at the 124-year-old Breakfast Creek Hotel (2 Kingsford Smith Dr, Breakfast Creek, 07 3262 5988) with a choice of a dozen different cuts, all showcasing Queensland-raised beefy goodness.

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Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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