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.

Missy French, Sydney

Our restaurant critics' picks of the latest and best eats around the country right now: Missy French, Sydney.

Read our full restaurant review of Missy French, Sydney here

Maybe the expectations came from the name. Maybe it was the knowledge that the owner is all of 21 years old. Maybe it was the word that it was going to be a bistro. Whatever it was, the reality of Missy French is quite a lot fancier than what you may have had in mind. This is Josephine Perry's restaurant, but if you thought she might be opening a place of her own to strike out and do something dramatically different from the sort of thing her restaurateur-chef father, a reasonably well-known ponytailed bloke called Neil, might have done, think again. What we have instead is a polished creation that's very much a continuation of the family business. Grant Cheyne did the interiors, and they're just as carefully lit as Spice Temple (though much brighter). Rockpool Bar & Grill's Richard Healy wrote the tight, impressive half-French, half-Australian wine list. And chef Chris Benedet comes from Rockpool. Perry fille says the menu is a work in progress in the sense that they're trying to keep prices down to keep things feeling neighbourhoody. They've managed it with the $29 puffy, golden Pithiviers (pictured), a puff-pastry pork pie sitting on petits pois and veal jus like a fabulous luxed-up floater. The steaks seem priced a bit more CBD-banker than Potts Point gamine, the flat-iron (with Café de Paris butter) at $45, the sirloin (with Bordelaise) at $53. But the room is pretty and comfortable (barring the tables right by the door, which cop an icy blast every time it opens), Benedet's plates are tight, attractively composed and full-flavoured, the waiters welcoming, and Missy seems set to make friends fast.

Missy French, 22 Rockwall Cres, Potts Point, NSW, (02) 8599 4912. Open dinner daily.

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