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.

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 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.

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.

Lee Ho Fook regional tasting dinners

Lee Ho Fook, Melbourne

Lee Ho Fook, Melbourne

When it comes to Chinese food in Australia, we know our Cantonese, and we're getting a strong grounding in Sichuan cooking, but what of the lesser-known cuisines? Neil Perry does his bit at Spice Temple, there's a growing number of restaurants representing Xinjiang, Yunnan and more, and now Victor Liong of Melbourne's Lee Ho Fook is throwing his hat into the ring, flying the flag not just for the food of Zhejiang, Shandong and Fujian, but for greater recognition of the varied schools of cooking across China.

"We were talking about how diverse Chinese cooking is and we found that there are actually eight kinds of cuisines," says Liong. "So we thought we'd do a tasting menu on a Monday and see if we could do something interesting."

Starting 18 August, Monday dinners will put the spotlight on a particular regional cuisine, with six courses of dishes reinterpreted in Liong's signature modern-Chinese style.

"Lee Ho Fook has basically been about taking the newer-style techniques in cooking and applying them to traditional flavours," he says. "We're not trying to do really traditional stuff; we're trying to do flavour interpretations of regions, which will be pretty cool."

And there's excitement in the drinks department to boot: each dinner comes with the offer of matching artisanal, organic-leaning wines, ciders and ales.

The cuisine of Anhui, for example, will be paired with "natural and orange-type wines" to match the region's "funky" reputation. "It's landlocked, it's got a few restrictions and we thought that style of winemaking or beverage would go with the same spirit," he says. "Instead of going for the obvious choices like big, Barossa shiraz with some of the richer flavours, we thought we might go with a quirky Bordeaux or a little bit left-of-centre-type pairings."

The dinners kick off 18 August with Anhui, followed by the robust eats of Shangdong, the opulent food of Jiangsu, the more sophisticated Zhejiang, the ever-popular Canton, the diverse cuisine of Fujian and the rustic flavours of Hunan, finishing off 6 October with hot and numbing Sichuan cooking.

"It's Monday night," Liong says, "there's not much happening, and everyone does six-course menus and matching wines but who does Sichuan food with perry, scrumpy and cider from the south of France?"

For more information and to book, call the restaurant on (03) 9077 6261 or visit their website.

Lee Ho Fook, 92 Smith St, Collingwood, Vic

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


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