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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

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.

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.

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 Automata reveals new Co.lab event series

London chef Lee Westcott

London chef Lee Westcott

The Year of the Monkey looks like it might also be the year of the collaboration. Kicking off next week, Sydney's Automata opens its doors to its friends in food and wine for a monthly lunch series called co.lab kitchen.

"We did a Pinbone takeover last December, which was really popular and that got me thinking about a lunch series concept," says chef Clayton Wells.

With equal focus on what's in the glass and what's on the plates, Wells is gearing up to push boundaries with a lunch of "many different perspectives". The series débuts on Saturday 20 February with young-gun chef Lee Westcott from London's Typing Room sharing the pass for a relaxed six-course affair.

"We'll showcase what Lee does but we'll mess it up a bit," says Wells. "It'll be fun to take him around to the fish markets and farms before we write the menu."

While the line-up is still in the works, the mooted list of talents includes chefs Analiese Gregory (Acme), Pasi Petänen (late of Café Paci) and Monty Koludrovic (Icebergs), and wine writer and GT contributor Mike Bennie will make an appearance.

The collaborations are expected to run until the end of the year, so keep your eyes and ears peeled and get in on the action.

Co.lab Series, Automata, 5 Kensington St, Chippendale, NSW, (02) 8277 8555; from noon Saturday 20 February, $100 per person.

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