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.

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.

Mayflower Restaurant and Bar, Adelaide

Mayflower Restaurant and Bar, Adelaide

Mayflower Restaurant and Bar, Adelaide

Our restaurant critics' picks of the latest and best eats around the country right now: Mayflower Restaurant and Bar, Adelaide.

In the basement restaurant of Adelaide's Mayfair Hotel - a new boutique hotel fashioned from a 1930s Romanesque-inspired office tower - executive chef Bethany Finn embraces classic-era hotel dining room opulence with a fun modern twist. Finn pays due respect to lobster bisque en croûte, steak tartare, Caesar salad and a (Spencer Gulf) prawn cocktail without being fusty, each dish notable for declaring the freshness of superb local produce. At lunch, a carvery trolley offers roast of the day at your table, but the standout menu favourites are plump puff pastry pies. A tall mushroom pie has Swiss-brown caps sandwiched with mushroom pâté, and tangy Taleggio sauce to pour over the top. The dessert trolley is an irresistible temptation, laden with the likes of pineapple savarin, Opéra cake and choux pastry swans.

Mayflower Restaurant & Bar at the Mayfair Hotel, 45 King William St, Adelaide, SA, (08) 8210 8888.

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