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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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."

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.

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.

Gingers opens in Brisbane

Bibimbap at Gingers

Bibimbap at Gingers

Veer left at Lefty's, the award-winning Paddington beer hall/honkytonk, and you'll fall into the clutches of its comely new neighbour, Gingers. It's a risky prospect, particularly during happy hour from four, when the price of cocktails dips to $10. Dimly lit with a mix of vintage wallpaper, booth seating and bare brick walls, Gingers is the latest solo salvo from Lefty's co-owner Jamie Webb, a quirky take on a retro Korean diner/bar that's as noisy as a fleet of incoming choppers.

The pocket-sized digs crams in a barrage of M*A*S*H references - yes, that's the 4077th Mobile Army Surgical Hospital emblem on the brick wall and bomber-nose pinup art on the distressed concrete floor. And the red-light alley out back? Just a holding pen for hungry customers.

On Nick Stapleton's Korean street food menu, mushroom bibimbap is a feature, as is bo ssäm, a tasty DIY wrap of iceberg lettuce cups, shreds of savoury braised pork, kimchi, bean sprouts, hot sauce and herbs delivered in a three-tiered tiffin box. Clams in a mildly spicy passata are teamed with glass noodles and strips of fried nori, while sweet potato chips arrive with a not-very-chilli kimchi mayo. Little pickled treats - baby carrots, tomatoes and more - are served in a sardine tin, and a puffy tapioca cracker is topped with cured ocean trout boosted by a spring onion-soy dipping sauce.

It's all best experienced with a drink in hand, perhaps the house chardonnay, maybe a Radar Love (plum soju, Havana Club rum, blueberry purée and syrup, and plum) or the potent Flame of Love, a fino sherry Martini dialled up with orange zest.

Gingers is not a place for Seoul-seeking, certainly, but it is a very cheery pit-stop where the working-wounded can enjoy some R&R.

Gingers, 19 Caxton St, Paddington, Qld (07) 3369 0555, gingersdiner.com.au

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