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.

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.

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.

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."

Anchovy, Melbourne

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

Richmond's culinary reputation as a soggy-focaccia backwater has taken a beating in the last couple of years. The latest blow has been delivered by Anchovy, a savvy modern-Asian restaurant on Bridge Road. Owner-chef Thi Le has worked with Christine Manfield in Sydney and Andrew McConnell in Melbourne, and her menu here is driven by south-east Asian flavours - particularly Vietnamese - and framed by modern-Australian cooking techniques and plating. The short list is long on highlights, including an excellent slightly spicy Vietnamese blood pudding teamed with ginger and eaten in a cosberg leaf, little pork pátê sô (like a brilliant party pie, served with mustard and pickled fennel), raw beef served with rice crackers and big-flavoured nam vang dry egg noodles served with small chunks of chicken heart and liver tossed with a sweet yuzu kosho. There's sweet stuff, too, including some airy beignets served with a tangy passionfruit cream and condensed milk, and a booze list that features decent, decently priced wines and original, thematically correct cocktails, including an after-dinner number that's all Vietnamese coffee, condensed milk and rum. The rise of culinary Richmond continues.

Anchovy, 338 Bridge Rd, Richmond, (03) 9428 3526

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