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.

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.

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.

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.

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.

Christian McCabe's new wine bar

Christian McCabe

Christian McCabe

Co-owner of Carlton's Town Mouse and natural-wine fan Christian McCabe is opening a "wine bar with food" on Russell Street in Melbourne's CBD. His partners in the venture, on the site that housed Pizza Napoli for many years, are The Town Mouse chef Dave Verheul and French natural-wine guru Eric Narioo.

Narioo is credited as one of the first people to bring attention to natural wine through his company Les Caves de Pyréne, which was first started in the late 1980s. His focus on sustainably, organically or biodynamically produced wine by artisan producers (he's never dealt in mass-produced wine or wine that's stocked in supermarkets) started with the wine he was distributing to restaurants. He then opened a series of influential wine bars with food in England, Terroirs, Brawn, The Green Man & French Horn and Soif among them.

McCabe, whose wine list at his Carlton restaurant is almost exclusively weighted towards "the style of wine I prefer, from vigneron producers rather than big companies", is excited to be teaming up with Narioo.

"At The Town Mouse, I've been in the role of boss in many ways, so to be going into partnership with someone like Eric is like being mentored," he says.

The as-yet unnamed wine bar (though there will be "no animals or children's books in the name") will have a more casual offering at street level. The upstairs, which will open a couple of months later, will be "more high end".

Dave Verheul will be responsible for the food, which will be "simpler in terms of execution" according to McCabe.

McCabe and Narioo get access to the site in April and are planning a massive overhaul of the interiors. The downstairs wine bar is expected to be up, running and sloshing the natural good stuff (local and imported) by the time spring hits.

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