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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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.

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.

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 fareexchange@bauer-media.com.au 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.

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.

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.

Icebergs Sunday brunch

Icebergs, Sydney

Icebergs, Sydney

Bondi landmark Icebergs is the latest Sydney restaurant to join the Sunday brunch bonanza. From 26 October it'll offer a three-course prix fixe menu from 10 till midday, offering sunny, Italian-accented food fit for the Fitbit crowd.

"After we opened the Terrace Café it reassured me that it was time to introduce another layer to Icebergs," says owner Maurice Terzini. "We get that beautiful morning sun and I was really just enjoying it on my own. It was time to share it."

In Italy breakfast might simply be a cigarette and an espresso taken standing up, so we're pleased to hear the inspiration for the food is a bit more Bondi than Bologna. Expect the likes of pastries and Iggy's bread with Pepe Saya butter, whipped ricotta with organic blood orange, rhubarb, strawberries and fresh honeycomb, and, on the more substantial side of the spectrum, a choice of hot-smoked ocean trout with beets, roe and crème fraîche, frittata with goat's curd, porcini and crisp kale, and the grilled piadina with organic egg, asparagus, mint and lemon.

Pair all that with your choice of tea and coffee, all-you-can-drink Prosecco, or the rock-star option of Champagne and oscietra caviar and you've got a breakfast (or brunch, even) of champions.

But wait, there's more. Terzini has also announced the addition of a full-moon crab party to Icebergs' warmer-weather agenda. The first one, on Wednesday 8 October, is a prix fixe dinner of Saikou salmon with marinated spanner crab and mojama followed by grilled asparagus with steamed crab and caviar jazzed up with a Meyer lemon dressing, and whole Queensland spanner crab with a tomato, fennel and chilli ragù. And for dessert? No actual crabmeat per se, but rather an acronym: Cannoli, Ricotta And Blood orange. Boom tish.

Icebergs Sunday Brunch menu commences Sunday 26 October; $55 per person for three courses with tea and coffee, $75 per person for three courses with "bottomless" Prosecco and $90 per person for three courses with Champagne and caviar. The full-moon crab party is Wednesday 8 October; $120 per person for four courses, $170 with matching wines. Icebergs, 1 Notts Ave, Bondi, NSW, (02) 9365 9000, idrb.com

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

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