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.

Noma Australians: section waiter Tamara Archer

Noma chef René Redzepi has brought his entire team to Australia for their 10-week Sydney residency at Barangaroo and four of the key members are Australian. We caught up with section waiter Tamara Archer to talk days off, catching up with family and friends, and showing the folks from Copenhagen a good time.

Born in…
Brisbane.

Member of the Noma family since…
May 2015.

How did you end up at Noma?
I had lunch there in 2010 and it blew me away. I couldn't stop thinking about it.

What is your favourite Noma dish and why?
It has to be the fresh cheese with bacon dashi I had the first time. That memory is burned so deep.

What are you looking forward to most?
Australia is more than meat pies and Vegemite. We have some real food to show you.

Where will you eat when you're not working?
The first three places I want to hit are Fleet at Brunswick Heads, and Automata and Sepia in Sydney.

And for a drink?
My sister lives in Bondi, so probably the RSL there. For wine, 10 William Street.

What are your expectations for Noma Australia?
We all want to have fun and make sure everyone enjoys the ride.

Where will you be telling the out-of-towners to go?
The Fish Market, Bills Darlinghurst for breakfast and Billy Kwong.

What's your favourite Australian flavour or ingredient, and why?
Mooloolaba prawns. I grew up there.

What does Modern Australian mean to you?
Deeply regional, yet influenced by immigrants.

What do you crave when you're away?
Yum cha on a Sunday.

What's been your most memorable experience preparing for Noma Australia?
Visiting the Ambassador's residence in Copenhagen.

Which three things won't you leave without doing?
Spending time with family, a meal at Orana in Adelaide, and a visit to Long Chim (is Perth closer than Singapore?).

Fast-forward to the 10-week residency coming to an end. How will you celebrate with your Noma crew?
A night out somewhere outside of the lockout area.

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Latest news
Alain Passard is coming to Australia
08.12.2016
Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
29.11.2016
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