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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.

Shark Bay Wild Scampi Caviar

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

Decadent chocolate dessert recipes for Christmas

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

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.

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.

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.

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.

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."

Bar Clarine, Melbourne

Morgan McGlone

Morgan McGlone

So you love the natural-loaded wine list at Belle's Hot Chicken, but would rather pair it with something other than fried bird? Chef-owner Morgan McGlone has the answer, in the form of a bar right next door.

"I wanted to have a place where everyone could come," he says. "We had this space next door, so we thought we'd make use of it and put a really cool wine bar in there."

Bar Clarine, slated to open in early April, won't have exactly the same wine list as Belle's. It'll come pretty close, though, with a focus on natural and sulphur-free juice, plus more fun will come in the form of lambic beers and the refreshing likes of vermouth and citrus on ice.

For a more grape-friendly food offering, McGlone will draw on his traditional European brasserie roots, with house-made cheeses and charcuterie, and vegetable dishes influenced by his stint at Husk in Charleston.

"There's going to be a lot of raw food, a lot of vegetables and we're starting to work closely with a few cool farms," he says. "We've just started making our own Manchego cheese, which we'll use for duck heart panzanella. We want to do as much as we can to keep an artisanal feel to it."

The cosy space will seat just 23, and the menu will change regularly. "It's almost going to be like cuisine de marché. The market's going to dictate what we put on the menu."

Belle's drinks master Peter Jo and Builders Arms alumnus George McCulloch are taking care of the pours. They have around 78 cuvées so far, and the list is still building, says McGlone.

We'll raise a glass of Ganevat to that.

Doors open in the first week of April. Bar Clarine, 150 Gertrude St, Fitzroy, Vic

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