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.

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.

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.

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.

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.

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."

Co-owner leaves Esquire, Brisbane

Ryan Squires

Ryan Squires

The owners of Brisbane's top-rated restaurant, Esquire, have parted ways. Chef Ryan Squires described the dissolution of his three-year business partnership with Cameron Murchison in the fine-diner as amicable but unavoidable, saying both had developed different visions for the riverside venue.

"It had to be done. Esquire is a motivated restaurant. We're trying to be progressive and that doesn't suit all," Squires says.

Murchison said he was proud of what Esquire had achieved in its first three years but wanted the restaurant to be "a bit more commercial" and to appeal to the "bread and butter" corporate market. Squires says the plan now is to continue with business as usual at Esquire for the next year but to add a bar in the courtyard area at the front of the restaurant.

"We've got first rights to this area and the owner wants to activate the space. I may do this with a friend in Sydney - we're talking about it," he says.

Pending engineering and architect reports, the restaurant might then transfer to a new space beneath its current site, which would be closer to the river, he said "Esquire might move to smaller premises - and seat 30 people rather than 60. It might become more Esq (the restaurant's more casual side) and less Esquire. I am waiting for engineering results and to see if my Sydney friend will be involved."
Meanwhile, Murchison has secured a site in the western suburbs at Rosalie Village.

"The concept is still evolving. The split has only just become official. It doesn't have a name or a chef yet."

Murchison hopes the modern Australian bistro would open in three to four months. "It won't be too fancy or fine dining, but it won't be too casual either, and there'll be a bar element," he says.

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