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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

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.

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."

On the pass: O Tama Carey, Berta

What's cooking right now at Berta, Tama?
I'm all about using fresh produce and working with what's in season, so I often write my menus just a day or two beforehand. You can't go past slow braises, meatballs and porchetta for winter, though. Berta is cosy and dark and I think that's why I like to indulge in the heavier side of dishes where I can.

Do you have a favourite winter comfort dish?
I've got a special fondness for soft polenta. It goes with everything, especially slow braises and anything that's been on the burners or on the heat a long time to make it tender and soft. I love slow-cooking because it's so easy and simple. All you have to do is get your main ingredients and put them in the oven and get on with doing your own thing.

What will we find you cooking for lunch on a cold winter's Sunday?
Oh, I'd definitely say a crab curry. It's my go-to entertainment dish. It's a Sri Lankan dish full of spice, fennel and plenty of star anise. It's a real crowd-pleaser and the aroma fills the entire house. You know when you arrive for lunch that you're in for a warming treat - you can smell it.

Yours is a two-chef household; who washes up?
That would have to be me. Definitely me.

Berta, 17-19 Alberta St, Sydney, NSW, (02) 9264 6133.

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