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.

5 Points Deli, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: 5 Points Deli, Melbourne.

After successfully channelling the American south at their Collingwood bar Le Bon Ton, brothers Will and Mick Balleau are now paying homage to the great Jewish delis of Manhattan that they visited as children. Their new Carlton joint, 5 Points Deli, has something of the Bon Ton style - dark wood, shiny tile, walls glimmering with pressed-copper panelling - but there's also an impressive authenticity to the sandwiches, bagels, salads and burgers. And it's not just because of the immense size of their Reuben and their smoked pastrami on rye (both packing about 450gm of meat). It's also because all the meat (including the excellent salmon served classically on a beautiful boiled bagel) is smoked in Le Bon Ton's pit-smokers, their pastrami goes through a three-week curing and brining process and their potato chips, pickles and sauerkraut are all made in-house. Then there's the Katz's-style presence of a daily (sweet) pie. It's casual and slightly chaotic, which feels about right. After 4pm, the deli morphs into a rather less kosher raw bar with oysters, fish, crab and clams piled into ice on the counter. It's the perfect place to chill before heading upstairs to the other arm of the new business, Longhorn Saloon, a Bourbon bar and steakhouse.

5 Points Deli, 118 Elgin St, Carlton, Vic, (03) 9348 4794

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