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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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."

Manuka Woodfire Kitchen, Perth

Our restaurant critics' picks of the latest and best eats around the country right now: Manuka Woodfire Kitchen, Perth.

Can you still call it a sea change when a chef in the country moves to the big smoke? At any rate, Kenny McHardy's appearance on one of Fremantle's busier thoroughfares promises good things for eaters, or at least those with an appreciation for honest and punchy flavours. As the restaurant's name suggests, playing with fire is the name of the game: coriander-spiked chicken that's crisp of skin and succulent of flesh; chorizo rendered smoky and juicy over the coals - but the wood-burning oven gets used in subtler ways, too. Bathed in rice vinegar and served cold, marinated wood-roasted mussels make a brilliant first course while roast potatoes get transformed into some of the lightest gnocchi around (the accompanying, utterly satisfying osso buco, however, is not so light-on-its-feet). Food aside, cosy surrounds and a tight, all-WA drinks list are further reasons to set course for this likeable newcomer.

Manuka Woodfire Kitchen, 134 High St, Fremantle, WA, (08) 9335 3527.

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