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.

Bennelong restaurant, Sydney

Read our full restaurant review of Bennelong, Sydney here

Bennelong restaurant opens for business this week under the Quay crew, and Peter Gilmore and John Fink want to be clear on one point above all: Quay hasn't moved to Bennelong. No sooner had The Fink Group won the tender to take over the restaurant at the Sydney Opera House after the Stokehouse bid was withdrawn than rumours started to fly that its three-star flagship would be crossing the water.

"We're keeping Quay exactly as it is," says Gilmore, "and we plan on being there in the long term. I'm going to stay at Quay as executive chef, and I'll be working across the two restaurants."

Rob Kabboord has stepped in at Quay, while Quay's sous, Robert Cockerill, is running the kitchen at the Bennelong site, both assuming the title of chef de cuisine.

And the food? It depends where you're sitting. The bar remains a bar as it was under Guillaume Brahimi, the mezzanine is the Cured and Cultured raw bar, serving the likes of Byron Bay culatello with barley toast, truffle butter and young radishes, and tartare of cold-smoked Blackmore wagyu with fermented chilli paste, cultured grains, sesame, seaweed and egg yolk.

In the restaurant proper you might be looking at roast Holmbrae duck with black miso, raw and pickled hispi cabbage and seaweed, John Dory roasted and served on the bone with orach, turnips, gai lan and umami butter, and the fun of a cherry-jam lamington at dessert.

Gilmore's concept is for a "slightly pared-back version of the sort of food that I do at Quay", involving fewer processes but with the same quality ingredients.

The room has retained much of its former structure and colour palette in a nod to Jørn Utzon's original vision for the space. Sharp copper surfaces, Marblo resin tables and striking Tom Dixon "Melt" lamps add to the theatre.

"The Sydney Opera House is one of the most recognisable buildings in the world," Fink says. "There's seven performance venues in the Opera House; this isn't a performance venue, per se, but it is an eighth venue where people can come and engage culturally over food and wine, which is theatre anyway."

Doors officially open on 1 July.

Bennelong, Bennelong Point, Sydney, NSW, (02) 9240 8000


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