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.

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.

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.

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.

Monster, Canberra

Monster, Canberra

Monster, Canberra

One of the most hotly anticipated restaurants in Canberra finally offers its full menu today. Monster, the lobby restaurant at Hotel Hotel in Acton, has been serving breakfast and bits and pieces from its bar menu since Christmas but, after a couple of delays, Sean McConnell and his team are now stepping up to the plate for real. The chef, who is best known in Canberra for his work at Mocan & Green Grout, is the younger brother of noted Melbourne chefs Andrew (Cutler & Co , Cumulus Inc) and Matt McConnell (Bar Lourinhã, Casa Ciuccio), and it's tempting to try to discern a family likeness in his menu of shared plates.

Certainly the all-day menu wouldn't be out of place in Fitzroy or on Flinders Lane, running from Barcelona-style "bikini" tostadas of jamón and Manchego at breakfast to the likes of pulled lamb shoulder with pomegranate, pistachio, vine leaves and yoghurt, and buns stuffed with slow-cooked pork neck and kimchi after noon. McConnell likes to support local producers, and they're here in force, whether it's Boxgum Grazing beef served raw, Lebanese-style with pickles and flatbread, or Murray cod from Goulburn teamed with sea lettuce, celery and dashi.

Other bold ideas include yabby jaffles with crème fraîche and horseradish, and celeriac baked in salt, served with local black truffle and Jersey milk curd - both options well suited to putting the eclectic but nicely edited wine list through its paces. And should the thought of Canberra winter in June prove frightening, there's always the prospect of crema Catalana with spiced quince to cuddle up to at the end of the meal.

Monster, Hotel Hotel, New Acton Nishi, 25 Edinburgh Ave, Canberra, (02) 6287 6287.

MORE CANBERRA

Want more tips on where to eat, drink, stay and play in Canberra? Check out our travel guide.

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