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.

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.

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.

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.

Andrew McConnell shares his karaoke party-starters

Andrew McConnell

Andrew McConnell

You could have guessed at the soy and mirin, but at Supernormal Andrew McConnell also likes to season his modern Asian cooking with a dash of Salt-N-Pepa. As befits its Japanese inspiration, the Melbourne chef's latest is kitted out with a karaoke room, offering popular singalong hits to go with your pig's head bao, Korean-style pork shoulder and white-cut chicken.

As any karaoke devotee will tell you, those first few song choices are key to kicking things off right (at GT we're partial to "Walk Like an Egyptian" by The Bangles, "Our House" by Madness, and Cee Lo Green's "F-ck You"), so to get your party started, we asked McConnell to share a few of his own K-hits:

-    "Roses", Outkast
-    "Kiss", Prince
-    Just Can't Get Enough, Depeche Mode
-    "Creep", Radiohead
-    "Shoop", Salt-N-Pepa ("the last song of the night; it always gets everyone up and funky")

Like us, McConnell is also a fan of the surprisingly challenging "Islands in the Stream", by Kenny Rogers and Dolly Parton. "I sang this in Tokyo last year with my girlfriend," he says. "It was my first duet. Very emotional."

What do you want to sing over duck buns, a few rounds of Asahi and a Mukai Shuzo or two? Hit our Facebook page and let us know.

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