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.

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."

Decadent chocolate dessert recipes for Christmas

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

Subcontinental, Sydney

Subcontinental, Sydney

Subcontinental, Sydney

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

Subcontinental by name, subterranean by nature, this new side-project from team Longrain replaces the basement space formerly occupied by Shortgrain canteen and the bar with a smart Indian diner. The layout hasn't changed dramatically. Gone are the camouflage and army men, replaced by the odd cow and elephant motif. There's a merciful absence of DJs in the room, and the carefully crafted soundtrack that somehow weaves together the works of Marvin Gaye and The Lemonheads sets an appealing tone. The careful layering of spice has long been a Longrain signature, and so it continues: duck in a cardamom-dominant curry made creamy with cashew nuts is cooked on the bone for succulence, while a long-boned lamb cutlet proves the tandoor's worth. There's not much heat and twang. The exceptions might be the intensity of the tamarind sauce with the cheese pakoras (good) and the heavy-handed use of ajwain spice on raw kingfish (not so good). But flashes of brilliance (burrata deployed in place of traditional fresh cheeses with a peanut sauce and an orange salad) and a drink-me wine list suggest some promise. It's not quite so confident an opening as Sam Christie's recent outings with The Apollo and Cho Cho San, though it may yet prove to be a slow-burn.

Subcontinental, 8 Hunt St, Surry Hills, NSW, (02) 9280 0088 

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