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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.

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.

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.

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.

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."

Smalls, Melbourne

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

South Melbourne's increasingly sprightly reputation as a culinary destination has been further defibrillated with the arrival of new wine bar, Smalls. Owned and run by Jess Ho (freshly minted TV celeb, marketing whiz, one-time blogger, and bar reviewer), it inhabits a fashionably spruced former garage next door to St Ali (with which it shares toilets). The fit-out brings together parquetry flooring, ceramic light shades, white-painted brickwork, a sizeable skylight and three different types of marble, including white tabletops and a lovely biscuit-coloured bar. True to the name, Smalls is compact but it's not cramped, the clever placing of booths, tables and dim lighting delineating and expanding the space. Wine is the main event here and the two-page bottle list, aided and abetted by a single page of glass-pours, combines friendly mark-ups with a trend-savvy collection of interesting labels that embraces a wide array of winemaking styles and includes central Victorian vermouth, sake from Osaka, South African chenin blanc, Napa Valley cab sav, Madeira and rosé from the Jura. There's also an excellent short (or small) menu from St Ali chef Andy Gale, who's all over the wine-bar food brief with quality prosciutto and jamón, a black pudding parfait and a fine croque-monsieur served with freshly shaved black truffle. Good oysters - including an exemplary take on Kilpatrick - a plate of crackling and chicken skin, soy-pickled mushrooms and roast quail all add up to a sophisticated, well-handled crowd-pleaser.

Smalls, 20 Yarra Pl, South Melbourne, Vic. No phone. Open daily 3pm-11pm.

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