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.

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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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.

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.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Spice Temple Sydney's new yum cha menu

Things at Sydney's Spice Temple just got a little bit spicier with today's introduction of a yum cha menu. And with Mr Wong just moments away, it could be shaping up to be the battle of the fancy dim-sum dealers.

This being Spice Temple, the menu was by no means limited to Cantonese classics, the usual har gow and wonton favourites being joined by dishes from China's farther-flung provinces, such as Hunan-style barbecue pork buns.

Our picks from today's first service included some dishes common to the menu at Spice Temple Melbourne, which has offered dim sum since early 2012. The short menu of gua bao - little pockets of steamed dough served cold - yields little buns stuffed with white-cut chicken and pickles, and a nicely XO-spicy number packed with prawns. On the more luxe side, there's a fat lobster siu mai topped with flying fish roe (not cheap at $12 for a single dumpling, but loaded with lobster) and rice-noodle sheets rolled around spanner crab flavoured with black bean.

Pair this lot with some favourites from the broader Spice Temple menu - the superb quail with steamed savoury custard and peanuts, say, or the fried eggplant with hot ginger and garlic dressing - and you've got a lunch of champions.

And the best news? Once the menu has settled in, team Spice intends to serve it in the bar right the way through from lunch until the end of dinner service. High time to get down the Temple, we say, and renew your devotion.

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

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