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.

What to eat at Popteño

The Porteño gang are a resilient bunch. They're back in action, following the closure of their Sydney restaurant three weeks ago after a fire in the kitchen, but not exactly as you know them.

The restaurant has risen from the ashes as Popteño: a pop-up in the old Rushcutters site on Neild Avenue. There's no eight-hour lamb or suckling pig, even the popular Brussels sprouts haven't made the trip to Rushcutters Bay. What you have instead is a menu new to even the Porteño faithful, which focuses on a more homely style of cooking - the kind you'd expect from the Argentine grandmother you never had.

There are sunny entrées such as tender barbecued octopus with aïoli and confit potatoes, and lightly fried zucchini flowers teamed with a truffle-y pecorino sabayon. Then there's the pasta courses - gnocchi (or ñoquis, as the Latin Americans spell it), say, in a sharp parmesan broth with a dusting of nutmeg - and the bigger dishes, such as a stew of scallops, mussels, fish, calamari, bugs and legumes with a side of fried pumpkin bread for dipping's sake, or a gutsy platter of Milanese-style crumbed veal accompanied by aïoli, lemon wedges and a pretty radicchio and orange salad.

The dessert department holds up its end, too; we're looking at you, milk flan with dulce de leche and cream. The Argentine wines have joined the migration, too, as have a short but sweet selection of cocktails, best enjoyed up at the bar. At the moment, the fun is scheduled to continue for two months. We'll see you there for a Fernet and cola soon.

Popteño, from 6pm Wed-Sat through 14 March, 10 Neild Ave, Rushcutters Bay, NSW, (02) 8399 1440

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


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