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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.

Team Apollo opens Tokyo’s first modern Greek eatery

Jonathan Barthelmess and Sam Christie

Jonathan Barthelmess and Sam Christie

First they took Macleay Street. Now it's Tokyo's turn. In what may turn out to be the opening of the first modern Greek restaurant in the Japanese capital, Sam Christie and Jonathan Barthelmess are putting the finishing touches on a sister to The Apollo, their Sydney smash-hit - in Ginza.

"Do a quick internet search and you'll find that even in Tokyo, a city of some 88,000 restaurants, the total number of Greek eateries doesn't reach 10," wrote The Japan Times recently. For Barthelmess it seems like a no-brainer. "The hardest thing has been finding producers," he says. Things the chef takes for granted in Australia, such as Greek cheeses, or even a steady supply of lamb, are proving more challenging. "We want it to taste the same as Sydney."

So much so, in fact, that the opening menu is almost the Sydney menu verbatim, right down to the onion and vine-leaf pork parcels, the wild weed pie, the sardines with chilli, lemon and parsley, and the feed-me banquet menu. One notable addition is more beef - cuts from Japan and Australia, grilled over charcoal.

The freshness of the seafood in Tokyo and the quality of the pork has been as much a win for the kitchen, Barthelmess says, as the pricing and availability of excellent wines has been for Christie and the front-of-house team. "And it's just much easier to find artisans to work with here."

The restaurant, which opens at Easter, is on the top floor of the new "luxury retail hub" Tokyu Plaza Ginza, and Sydney designer George Livissianis, who first made his name in the restaurant world with the original Apollo fit-out, is responsible for the look.

Barthelmess, who will relocate to Japan while the Sydney-trained kitchen team finds its feet, is thrilled with the whole project. "I'm really, really happy about it. It's going to be a lot of fun."

The Apollo Ginza, 11F, Tokyu Plaza Ginza, 5-2-1, Ginza, Chuo-ku Tokyo, theapollo.jp

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