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.

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."

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.

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.

San Francisco's Pink Zebra pops up at Master in Sydney

Jesse Koide of Pink Zebra, San Francisco

Jesse Koide of Pink Zebra, San Francisco

When he was cooking at San Francisco-favourite Mission Chinese Food, chef Jesse Koide's pink zebra-print headband had its own cult-following. It makes sense, then, that when it came to opening his own place last October, a pop-up at the back of an existing restaurant in the Mission District, he would name it Pink Zebra.

Next week, Sydney will not only get a taste of Koide's sartorial choices, but also his "Mediterrasian", izakaya-style eats when Pink Zebra pops up at Crown Street's newest restaurant, Master, for four nights.

"I like working in different kitchens, especially with new flavours, and new people to feed," says Koide.

The chef has never been to Australia, but was put in touch with Master's John Javier this year through an Australian friend. "There are ways for chefs to showcase their personal style without having to drop everything in life and open your own place," says Koide. "This opportunity seemed pretty awesome."

Despite his time at Mission Chinese, as well as San Francisco's Bar Tartine and Farina, Koide's Pink Zebra pop-up at Master will be more experimental than nostalgic. "My style is an accumulation of all of my experiences," he says. "I'm sort of using this time to challenge myself in ways that are hard when you have a restaurant to run day in, day out."

Pink Zebra San Francisco (which closed its doors in June) combined Mediterranean and Asian flavours in dishes such as beef tongue with fava-leaf purée, tsukudani-onion crèma and Calabrian chilli, and trout chicharrones with peas and beech mushrooms in white wine and dashi.

The five-course set menu at Master is not 100 per cent confirmed yet, but diners can expect plenty of local seafood and spring produce. "I want my experience there to not be creatively restrained to a menu set in stone," says Koide. "Peas, beets, shellfish, eel? I'll have to wait and see what's available."

It sounds as though Sydney's in for some fun. "John and I talked about doing a collaborative menu on the last night of the week. I'm sure that'll be when things get a bit weird."

Pink Zebra pops up at Master from 1-4 October. Tickets are $95 per person for five-courses, add $55 for matching wines. Master, 368 Crown St, Surry Hills, NSW, (02) 8065 0838. For tickets email event@masterdining.com

For more Sydney restaurant news check out our Restaurant News section.


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