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.

The Cross Eatery, Sydney

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

Old Brillat-Savarin said that the invention of a new dish did more for human happiness than the discovery of a new star. There may be a similar magic at work with decent cafés in the Sydney CBD. Fine-diners? Ace bars? We got 'em in spades. Cafés that get the coffee right and serve good food, on the other hand, remain a precious rarity. It makes the arrival of The Cross Eatery that much more delicious. One of the prettiest cafés to have opened in the city in years, it occupies the lobby of the gorgeous Moderne building that was until recently the home of the Red Cross. Airy and drenched in light from the steel-framed windows, it could certainly get by on looks alone. But there's more than a little substance here. Owner Marcelo Soto was a barista at Mecca for years, so the caffeine situation is more than under control, and the food might be an even stronger hook still. The salads in the glass case sell for $16 for a plate of three, and they're properly decent, rich in interesting things like slivers of persimmon and shredded Brussels sprouts, dressed with care and given texture with toasted seeds and nuts. The cheese toastie with pickles is almost more like a pickle sandwich with cheese, but the mix of ricotta, Maffra cheddar and turmeric-stained pickled cauliflower and zucchini between slices of Brickfields ciabatta is more than okay in our book. Throw in a breakfast menu that runs all day, kombucha on tap (no, really) and a Radiohead-rich playlist focused on late-90s goodies and you've got your new favourite CBD pit stop sorted.

The Cross Eatery, 155 Clarence St, Sydney

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