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."

Woody P, Melbourne

Spinach and ricotta gnudi with tomato and ricotta salata

Spinach and ricotta gnudi with tomato and ricotta salata

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

Woody P has been so carefully groomed that its impact gets a little blurred by all the clean-lined good taste. The former nightclub in Flinders Lane has lofty ceilings, exposed brick walls and softly shimmering floors (timber and black stone tiles). Planter plots and rippled, coloured glass serve as room dividers, plus there's a marble-topped bar, an open kitchen with a glass cabinet for salumi and cheese and some cute Futurismo-channelling graphic touches, such as a white neon sign with a white painted "shadow". So far, so meticulous. But there's more going on here than look-book bingo, starting with the bar where James Tait presides over great cocktail and aperitvi lists, and continuing to the kitchen, headed by Clinton Camilleri (ex-Lake House, Eleonore's), with its smart mod Mediterranean bent. You could come here just for the pizze - lightly charred, just chewy, with nicely seasoned bases and simple toppings (it's a dead giveaway when they can get a Margherita so right) - but good things happen on the main list, too, from smaller dishes such as veal and tuna aïoli teamed with wagyu bresaola, and a regularly changing list of pasta that might include good spinach and ricotta gnudi with tomato and ricotta salata (pictured). With the likes of steak and roast duck also listed, there's nothing to scare the horses but the quality of the cooking and ingredients, not to mention the comfort-food factor, which makes it a good idea to add Woody to your city contacts.

Woody P, open daily noon to late; 121 Flinders La, Melbourne, Vic, (03) 9654 5000

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.


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