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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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."

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.

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.

Acme: Mitch Orr's new Sydney restaurant

Mitch Orr, Acme, Sydney

Mitch Orr, Acme, Sydney

Hold onto your twirling forks, spaghetti fans, Mitch Orr is back heading a kitchen and rolling dough for your sensual pleasure. Orr, best known for his Italianate work at 121BC, his pasta dégustation cameos at Buzo, and his less Italianate work as the co-head chef of Duke Bistro, is one of the letters making up Acme, a new eatery at the Rushcutters Bay end of Bayswater Road. His co-owners are Andy Emerson, Cam Fairbairn and Ed Loveday. Loveday and Emerson are co-owners of Darlinghurst bar The Passage, where Fairbairn (latterly seen working the floor at Pinbone) also used to work.

Acme isn't going to be explicitly Italian, but fresh pasta will form the heart of its menu, with six or eight pasta dishes - linguine with black garlic and burnt chilli, squid ink strozzapreti with octopus and chrysanthemum, and macaroni with pig's head and egg yolk, among them - bookended by snacks ("a bit like what we were doing at Duke and 121") such as fried globe artichoke with chamomile and baloney sandwiches, and a couple of desserts. "The pastas won't be traditional - they'll be more like the stuff I was doing for the dégustations at Buzo." More Orr-ecchiette than orecchiette, if you will.

Orr is adamant that the main course prices will stay low - around the $20-mark. "In Sydney if you want to get a great bowl of pasta, most of the time you have to go somewhere like Ormeggio or Pilu," he says. "Those places are really great, but sometimes you don't want to pay $35 and go in for all the fine-dining - sometimes you just want a really good bowl of spaghetti."

The plan for Acme is for it to be more like a Chinatown noodle bar that serves pasta than an Italian restaurant. "We just want it to be a nice little neighbourhood joint."

Orr says that his smoked eel-enriched variation on the theme of carbonara won't feature on the opening menu ("I've got the goat ragù on, though"), members of the dish's cult following needn't entirely give up hope. "I think I'll probably work through the whole repertoire eventually."

The 60-seat eatery is set to open to the public in October.

Acme, 60 Bayswater Rd, Rushcutters Bay, NSW, (02) 8068 0932

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

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