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.

David Moyle at Circa, Melbourne

David Moyle

David Moyle

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

Downtown-Hobart restaurant Franklin is one of the It dining rooms of Australia right now, winning a small mountain of effusive accolades for both its design and the locally focused, seafood-loving menu from chef David Moyle. Those who can't swing a quick trip for dinner in the Tasmanian capital might want to consider a shorter journey to St Kilda later this month when Moyle returns to Circa (where he was once co-head chef with Matt Wilkinson) for a one-off dinner. Moyle will join forces with current Circa head chef Ashly Hicks, cooking a five-course menu that will include dishes such as sea urchin with salted turnip, nettle and smoked bone marrow rice, Jerusalem artichoke served with wood-grilled duck and toasted broccoli leaf served with the brilliant Tasmanian goat's cheese Tongola. Matching wines will all be lo-fi biodynamic, says Moyle, and will include Ochota Barrels' 2014 "I Am the Owl" syrah and a 2011 viognier from Sutton Grange. It's a good opportunity to see for yourself why we called Franklin "the next big thing".

The David Moyle dinner is on Thursday 25 June and costs $145 per head, including wine. At Circa, 2 Acland St, St Kilda. Bookings on (03) 9536 1122 or dining@circa.com.au.

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