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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.

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."

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.

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.

Hot Plates: St Hugo restaurant and tasting room, Barossa Valley

Pork corquette

Pork corquette

Wine leads the dance at the new St Hugo restaurant and tasting room in the Barossa. It's a grand positioning statement by Pernod Ricard, St Hugo's multinational parent company, the intimate 44-seat restaurant mixing rugged tradition and modernity in a restored 1854 ironstone cottage on the Jacobs Creek property.            

Executive chef Mark McNamara, best known for having established Barossa fine diner Appellation, cooks smart French-accented dishes across two tasting menus that take their cues from the St Hugo wines presented with each course. He doesn't revert to obvious or conservative pairings, either - mulloway fillet with red wine, shallots, peas, wakame and thyme is boldly teamed with the showpiece 2010 St Hugo Vetus Purum Cabernet Sauvignon.

Twice-cooked duck with black sesame and molasses finds an easy harmony in French and Asian flavours, while a croquette of pork, hazelnut and tofu with black pudding and celeriac is paired very effectively with the 2012 St Hugo Private Collection Seppeltsfield Region Shiraz. The meal closes with a light citrus, avocado, macadamia and burnt-butter tart, matched to 1970 Tawny Port.

St Hugo restaurant and tasting room.

It marks an impressive return for McNamara. He had vowed to quit restaurants when he left Appellation four years ago, but the opportunity to build this new venture from scratch proved too tempting. The resulting dining experience, with crisp service and smart attention to wine presentation, provides another alluring point of different in a region with a league of outstanding winery restaurants, including Hentley Farm and Fino at Seppeltsfield.

Six high stools around the chef's table facing into the kitchen offer devotees the chance to witness his work at close range.

Wines are included in four- or eight-course tasting menus ($120 and $220 per person, respectively).

St Hugo, 2141 Barossa Valley Way, Rowland Flat, SA, (08) 8115 9200; lunch Thu-Mon from noon, dinner Fri-Sat from 6pm, sthugo.com/restaurant 

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