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.

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.

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.

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."

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.

Melbourne's best new late-night diners

Le Bon Ton, Melbourne

Le Bon Ton, Melbourne

A string of recently opened late-hours diners has Melbourne flocking, not just for the inevitable nightcap but for designer toasties and pulled-pork sandwiches, oysters and crab cakes.

Le Bon Ton, Nieuw Amsterdam, Loch & Key, the Back Bar at Stokehouse City and the newly opened Magic Mountain (from the crew responsible for wee-hours stalwart Choo Choo's, at The Toff in Town) have all started trading in the past 12 months, with some kitchens opening until 6am on weekends.

Will Balleau, co-owner of Collingwood's Le Bon Ton, the New Orleans-themed bar that serves Southern food until six on Friday and Saturday mornings, has been amazed by how many people are turning up late, and not just for the obvious alcohol-sopping properties of chilli-cheese fries. "It seems like a lot of people want to stay out after 1am," he says, and not just the hospitality crowd. "The people in here are from all walks - you couldn't pigeonhole it - and they really want to eat. The amount of food we sell between midnight and 6am is phenomenal; we've had to put on a full kitchen staff to cover those hours. And we're also doing a great trade in oysters and Champagne."

Karen Batson, executive chef at Magic Mountain, says the availability of better food after-hours makes it seem like a more appealing option. It takes the pressure off, she says, "when you know you can get a nice glass of wine and some good food at 1am. People always wanted to eat out late, there just weren't so many good options." 

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

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Alain Passard is coming to Australia
08.12.2016
Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
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