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.

Provini, Canberra

Provini

Provini

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

Spaghetti carbonara. Your faithful correspondent made a close study of it in Rome not too long ago, and concluded that the better-regarded Roman places cook their spaghetti (or, just as frequently, rigatoni) on the crunchy side of al dente, cut their guanciale into thick batons, and bomb the plate with enough pecorino and black pepper that the result is mighty forceful, salty and pungent. Extra yolks in the mix are a given; cream doesn't enter the conversation. A straight carbonara is strangely hard to find in Australia, so the appearance of the dish on the menu at Provini, a new restaurant on the old La Scala site, is all the more cheering. The version here could definitely use a bit more grunt (and for $24 it oughta be pretty close to perfect), but bookended by Jamsheed chardonnay by the glass and a nicely bitter salad of radicchio and endives, it's an appealingly grown-up snack. The refitted rooms are warm and buzzy, and with an 'nduja and potato pizza, a straight chicken cacciatore with fregola, and Occhipinti red all on offer, there's plenty of reason to make a return visit.

Provini, 50 Bunda St, Canberra, ACT, (02) 6154 9720

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