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 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.

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.

One Ford Street, Balmain

Our restaurant critics' picks of the latest and best eats around the country right now: One Ford Street, Balmain.

Hey Balmain, why don't you have more great restaurants? You've got the looks, you've got the money, you've got the chardonnay-drinking socialists: where are the good places to eat? Now, at least, you've got One Ford Street. Better yet, you've got Sam Bennett.

The young chef did some great work at Fix St James and Bourke Street Bakery, and his new menu shows a similar winning Italianate freshness. If you're finding the smears, seaweed and powders of the city's fancy restaurants not precisely to your liking, you're gonna love Ford Street. Bennett keeps the flavours and the plating unfussy and generous, even as the main courses all clock in at $32 and under. He stuffs panzerotti - little fried dumplings - with quail, cabbage and barley, and chops oyster blade by hand to present with "pizza crusts" and plenty of mustard for one of the more interesting takes on raw beef in town. Spelt pappardelle is gutsy, dressed with a sausage sauce and lifted with a sprinkling of gremolata, while thick grilled lamb T-bones arrive on a homely, hefty heaping of fregola salad rich with almonds and plenty of mint. The tagliata, a dish he débuted back at Fix too, makes an appearance: hunks of very beefy Black Angus steak and crunchy fried potatoes under a raft of parmesan shavings and huge rocket leaves.

The restaurant is an annex to the Cricketers Arms pub, and, with its wealth of hanging plants and rows of pickles on the shelves, feels more than a little bit like eating in someone's nonna's patio. No bad thing, especially when you've got Fabio Dore, late of Popolo, working the floor, smoothly dispensing wines that match the menu in their Italian leanings and sheer drinkability. And on top of all this, there's the chef's sharing menu at a very easy $65 a head.

Generous, well-priced and approachable. What's not to like?

One Ford Street, 1 Ford St (cnr 255 Darling St), Balmain, NSW, (02) 9818 4232 

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