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.

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.

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.

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.

First look: Wildflower, Perth

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

First thing's first: Wildflower might well be Perth's best-looking dining room. Polished marble, floor-to-ceiling glass, the grand reveal of St George's Cathedral as you step from the lift four storeys up. This dashing restaurant atop Como The Treasury ticks all the boxes for a luxury hotel fine-diner, as does its prices. Nonetheless, a fervent commitment to provenance and technique helps put those $30-plus entrées into perspective.

Australian ingredients feature prominently, from steamed native greens hit with a fragrant seaweed butter to fennel and wattle seed sourdough served with a macadamia-enriched butter.

The kitchen seems equally enamoured with Japanese cooking traditions: plump scampi, grilled on the robata, garnishes a crunchy pig's tail croquette while intensely sweet saucer scallops are served raw and dressed with native basil cream and frozen buttermilk.

In a town where casual rules the roost, this sort of ambitious cooking can feel a little precious, but cheery service and a user-friendly wine list keep things fun. Fine dining, it would seem, is alive and kicking out west.

Wildflower, 1 Cathedral Ave, Perth, WA, (08) 6168 7780. Open Tue-Sat noon-2.30pm and 6pm-10pm.

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.


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