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.

St Baxter, New Farm

Our restaurant critics' picks of the latest and best eats around the country right now: St Baxter, New Farm.

Fifty bucks buys you the "feed me" option at this Californian-inspired newcomer. The sunset mural, table cacti and colourful beachy vibe might have you thinking this is just another member of the Tex-Mex bandwagon. The fat little suckling pig on the kitchen pass, all golden skin and succulent flesh, though, says otherwise. The food at St Baxter is a cut above. They roast pigs on site, and the serve arrives with a tamarind-tart caramel sauce, fine shards of crackling and a jicama slaw peppered with fresh blood orange slices. Then there's the mole, made with beef cheek, nicely messy over celeriac purée with a rustic pico de gallo salsa. The (notionally four-course) feed-me format changes daily, but you might also score spicy chorizo con papas - tiny spuds sautéed with rounds of hot sausage - or a kingfish ceviche and juicy charred corn with chipotle and parmesan. And to finish? Dulce de leche ice-cream sandwiched between brittle brandy snaps. Consider yourself fed.

St Baxter, 693 Brunswick St, New Farm, Qld, (07) 3254 0277

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