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.

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.

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.

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.

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."

Merivale brings a taste of Chez Panisse to Sydney

Danielle Alvarez

Danielle Alvarez

Chefs from San Francisco's most famous restaurant, Chez Panisse, have indelibly changed the American food scene over the past 40 years as they've opened establishments of their own, and now we're going to get a taste on our side of the Pacific. The Merivale group has secured the services of Danielle Alvarez, a fixture in the Chez Panisse kitchens over the past four years or so, to rock the pans at the restaurant they're opening on Oxford Street in Sydney's Paddington at the end of this year.

Merivale chief Justin Hemmes says Alvarez's cooking is some of the best he's ever tasted. "It's not complicated, but it's full of flavour. She allows the quality of the produce to speak for itself."

Alvarez has drafted menus for summer that include the likes of confit albacore tuna with wild fennel, green beans and caponata, a saffron-scented shellfish stew with Moreton Bay bugs, clams, squid and okra, and a leg of lamb teamed with tapenade, tomatoes poached in olive oil, fresh borlotti beans and onion rings. In short, it's all about smart, sunny, Mediterranean-style eats that ought to be a pretty crisp fit for the sort of wine list Sydney has come to expect from resident Merivale sommelier-genius Franck Moreau.

There's still plenty to be decided about the restaurant (its name included), but Hemmes says Alvarez's farm-to-table approach will inform the entire enterprise. "We're going to build the restaurant and the concept around Danielle's cooking and around her personality."

True to form, Merivale has already put Alvarez to work designing the breakfast menus for the group's Palace Hotel project at Coogee Beach, which opens mid-July. The chef, who's also an alum of The French Laundry, says for her part she's excited to be in the country. "I just want to put a spotlight on the best produce from around Sydney and around Australia."

With so much interest in Latin American cooking, we were curious to know whether Alvarez, who hails from Miami, was planning to incorporate her Cuban heritage into her menus. "I tend to leave the Cuban cooking to my mom and my grandmother," she says. "But you never know."

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

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