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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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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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.

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."

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Madame Hanoi, Adelaide

Madame Hanoi, Adelaide

Madame Hanoi, Adelaide

Our restaurant critics' picks of the latest and best eats around the country right now: Madame Hanoi Bar & Bistro, Adelaide.

Hungry hordes prowling the city en route to big AFL games at Adelaide Oval are finding Madame Hanoi's banh bao and beer to be the perfect new-era footy food. Not to be confused with banh mi baguettes, banh bao look a lot like the classic Cantonese pork buns you'd see at yum cha, and at the Adelaide Casino's versatile Vietnamese-themed bar and bistro, Kiwi cook Nic Watt has come up with four interesting variations on the theme. The best is packed with feisty Sichuan-spiced tofu, crunchy carrot and coriander, while another winning option pairs spicy pork belly with green papaya, pickled cucumber and roasted peanuts. There are lots of beer choices, too, with a dozen craft barrels on tap (try King Brown by Adelaide's Brewboys), and an enticing wine list heavy on boutique SA producers beside interesting French bottles. It's an impressive introduction to a versatile menu that embraces a wide array of French-Vietnamese street food and shared plates.

Madame Hanoi Bar & Bistro
, Adelaide Casino, North Tce, Adelaide, SA, (08) 8218 4166

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