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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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."

Brisbane's best business lunches

Black Bird

Black Bird

Power-lunching in Brisbane? Here are some of our favourite restaurants sure to impress.

Eagle Street Pier still rules the roost when it comes to power-lunching - and with the $58 two-course lunch deal at Aria Brisbane (Eagle Street Pier, 1 Eagle St, Brisbane, 07 3233 2555), a foray needn't impact the bottom line, either.

Black Bird (Riverside Centre, 123 Eagle St, Brisbane, 07 3229 1200) works whether clients want to be seen or fêted secretly in one of two private rooms.

With its encyclopedic wine list and classic approach, Il Centro (Shop 6, Eagle Street Pier, 1 Eagle St, Brisbane, 07 3221 6090) has catered to captains of industry for decades.

Saké (Level 1, 45 Eagle Street Pier, 1 Eagle St, Brisbane, 07 3015 0557) is another safe bet for discreet dealings, with a range of screened spaces to choose from.

At Moo Moo (Stamford Plaza, 39 Edward St, Brisbane, 07 3236 4500) even the finance department can't have a beef with a weekday $45 prix fixe.

Chic The Euro (181 Mary St, Brisbane, 07 3229 2686) puts brio into bistro.

Progressive Middle Eastern fare at Gerard's Bistro (14/15 James St, Fortitude Valley) and fine-diner Esquire (145 Eagle St, Brisbane, 07 3220 2123) or its quirky, more casual offshoot Esq will impress creatives and millennials.

If it's likely to take time to seal the deal, try the artful dégustation at GOMA Restaurant (Gallery Of Modern Art, Stanley Pl, South Bank, 07 3842 9916).

Pick up our 2016 Australian Restaurant Guide, on sale now, for more than 400 restaurant reviews across the country.

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Latest news
Gilson opens in South Yarra, Melbourne
06.12.2016
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29.11.2016
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