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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.

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.

Shark Bay Wild Scampi Caviar

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

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."

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.

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.

Barista Toby Wilson to open taco shop Ghostboy Cantina in Sydney's Dixon House food court

Toby Wilson

Toby Wilson

Toby Wilson, former owner and head barista at Wedge Espresso on Glebe Point Road will swap Single Os for tacos next month when he opens Ghostboy Cantina, his first food-only concept in Sydney's popular Dixon House food court.

Wilson will take over a counter within the oldest (and his favourite) food court in Chinatown, serving a mix of Cantonese and Central American street food, with tacos the staple of the menu. "Tacos have had a pretty bad history in Sydney, and I want people to know how good they can be," he says.

Although Wilson is most well-known for his work behind the coffee machine, since his first barista role at St Honore in Mosman he has continually gravitated towards writing menus and taking care of what's on the plate, as well as what's in the cup.

The main offering at Ghostboy will be three to five tacos - but not the kind you'd expect, and certainly not the kind you've ever seen in Sydney before. "We have pretty poor access to traditional ingredients like good masa flour and tomatillos, so I'll be looking to use the produce we do have," Wilson says. "The idea is to have no ties to authenticity and care only about deliciousness. If I feel like using ingredients from Iran or Belize or Darwin, then I will."

The name Ghostboy, Wilson says, comes from, "one of two translations of gwai lo - meaning white person or foreigner in Cantonese." It's a slang term, and Wilson is aware his tenancy might ruffle a few feathers.

The cantina will make the most of Korean and Cantonese sauces, Vietnamese herbs, Peking-style pancakes in place of tortillas and more uncommon cuts of meat such as mutton, lamb belly, chicken skin and pigs' ears. "Offal is true to both Mexican and Chinese cultures, and it's something I'd like to coerce the masses to get eating," says Wilson.

Other dishes will include Wilson's "Mexicongee" - lime, herbs, chilli and salsa in a chicken congee - and soon-to-be Friday afternoon favourites like chipotle and Sichuan pepper fries, and Peking-style nuggets.

Although the shop isn't licensed, Wilson secured the counter for Ghostboy Cantina directly across from the food court's bar, so you can still "get sauced on Tooheys", he says, while knocking back some tacos.

How long will he stay? Most likely six months to a year, depending on how Sydney warms to the concept, he says. "I know that's not super helpful, but I'll kind of roll with it and see how it goes."

Ghostboy Cantina, Dixon House food court, cnr Little Haymarket and Dixon sts, Haymarket, NSW. Open Tues-Sun 11am-8:30pm.

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