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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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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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.

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.

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."

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.

Pierre Roelofs' soft-serve pop-up, Melbourne

Pierre's Puffed Daddy soft-serve

Pierre's Puffed Daddy soft-serve

A childhood infatuation with Mr Whippy, an ongoing hunt for a permanent CBD location and a new partnership with chef-restaurateur Jesse Gerner have all led to dessert maestro Pierre Roelofs' latest venture, a pop-up called Pierre's.

Setting up shop (a custom-built mobile bench) outside Gerner's Green Park Dining in Carlton North every weekend throughout summer, Roelofs dishes out soft-serve ice-cream that he's given a slight but distinct artisan twist, with fresh dairy, vanilla beans, reduced sugar and a little salt used for the base ice-cream. The soft-serve is as much about texture as it is flavour - a style that Roelofs has honed during the last six years of dessert evenings at Café Rosamond.

Pierre's soft-serve will feature constantly changing toppings and names frequently inspired by '90s hip-hop (the soft-serve machine is called Ghostface Chillah). Fresh Prince has guava gel, lime marshmallow and toasted coconut in the mix, while the Puffed Daddy soft-serve is topped with dulce de leche, puffed millet and date balls. There are different topping combinations every weekend, too, which allows for some topical tributes such as the RaspBowie, a mix of fresh raspberries, cubes of jelly and rosewater meringue.

"I love the cheap and cheerful nature of soft-serve," says Roelofs. "It reminds me of my childhood and allows me to still do my style of dessert but in a way that's more casual, fun, informal and accessible."

Pierre's will become a permanent fixture later in the year, serving soft-serve ice-cream, dessert cups and "a secret product made with machinery we've specially designed and built" at a yet-to-be discovered location in the CBD.

Until then, it's all about the pop-up and, at $6 a serve ($4 for an unadorned kiddie size on request), an inevitable Mr Whippy-like queue.

Pierre's, Green Park Dining, 815 Nicholson St, Carlton North, Vic, Sat-Sun, noon-6pm 


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