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.

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.

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.

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.

Entrecôte City, Melbourne

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

The Alfred Place space once home to Prix Fixe has reopened as Entrecôte City, a more ambitious version of serial restaurateur Jason Jones's French-themed steakhouse in South Yarra. Marble-topped bistro tables, white tiles, opaque spherical glass light shades suspended from brass rods and a red neon sign are pure theme-park. Interesting video art and a more luxurious, less French-décor-101 approach in the upper dining room save it from collapsing under the weight of cliché. Another plus is the presence of chef Jason Rodwell (late of Albert St Food & Wine), who oversees a more substantial offering than at the South Yarra original with noticeable finesse. Steak frites is still the central event (decent Hopkins River porterhouse with bottomless fries, herb butter and a soft-leaf salad with a Dijon dressing), but there's also a strong seafood showing that includes oysters served with shallot vinaigrette and fresh lemon, a rather good scallop carpaccio with peas, lemon and crème fraîche, and a couple of pricey, hefty seafood platters (the $170 Grande Marée includes crab, prawns, oysters and sea urchin). There's also a decent breakfast menu (pastries, eggs, croquet-monsieur) and well-made coffee for a mere $2.50. The decently priced wine list leans French and there are good cocktails and a short, smart list of apéritifs. There's nothing here to scare the horses but Francophiles should be very happy indeed.

Entrecôte City, 6 Alfred Pl, Melbourne, Vic, (03) 9654 8184. Open Mon-Sat 7am-midnight.

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