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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.

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."

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.

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.

Minamishima, Melbourne

Minamishima, Melbourne

Minamishima, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Minamishima, Melbourne.

Looking for the 12 hottest seats in Melbourne right now? They're down a side-street in Richmond along the sushi bar at Minamishima. Behind the bar, owner and sushi chef Koichi Minamishima (ex-Kenzan) and Hajime Horiguchi (the former head chef at Noosa's excellent Wasabi) display their admirable knife skills using some of the finest seafood in the country. Sourced locally and from Tokyo's Tsukiji fish market, the likes of tuna belly, cockles, salmon roe, sea perch and sea urchin are transformed into brilliant nigiri sushi, expertly scored, some of it lightly flamed, while other pieces are sprinkled with Okinawan "snow salt" or lightly cured in soy sauce. The omakase-only model is not cheap ($150 per head), but for around 15 pieces of brilliant nigiri, plus non-sushi dishes such as the calamari and fishcake sitting in a crystal-clear dashi broth, and a yuzu granita and sake jelly dessert, the price tag's not difficult to understand. Manager and sommelier Randolph Cheung runs the clean-lined, dramatically lit proceedings with calm charm and is also responsible for the thrilling list of sake that further emphasises Minamishima's authenticity and quality. Little wonder, then, that Minamishima has so rapidly and emphatically become so bright a star in Melbourne's dining firmament.

Minamishima, 4 Lord St, Richmond, Vic, (03) 9429 5180

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