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.

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.

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.

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."

Decadent chocolate dessert recipes for Christmas

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

Michelin-starred dumplings to arrive in Melbourne

Prawn Gow Gee

Prawn Gow Gee

Blow-outs don't come much bigger than this. Just under a year after it was anticipated to open, the hoardings are finally set to come down on Melbourne's first Tim Ho Wan. The international yum cha franchise, which landed its first Australian venue in Sydney in 2015, will open in Melbourne, at the eastern edge of Chinatown, on March 16.

It won't take bookings, so as with its rival, dumpling behemoth Din Tai Fung, at the nearby Emporium, punters can expect lengthy queues.

Founding chef Mak Kwai Pui will be in town for the launch, but the day-to-day responsibility for the signature sugar-dusted barbecue pork buns, vermicelli rice paper rolls, pan-fried turnip cakes and siu mai will be in the hands of head chef Yong Qiang Wei, who previously headed the kitchen at Crown Cantonese restaurant, Lucky Chan.

Billed as the world's cheapest Michelin-starred restaurant - the tiny hole-in-the-wall Hong Kong original won the étoile in 2010, only a year after opening - it has now grown to encompass more than 20 outlets across Asia and Australia.

The first Sydney Tim Ho Wan, in Chatswood, has suffered its fair share of upheavals in the 11 months since it opened, including lukewarm reviews and star recruit and head chef Eric Koh's return to Merivale, but the publicity machine is emphasising that Melbourne is under a different management group. Full steam ahead.

Tim Ho Wan, 206 Bourke St, Melbourne, Vic, timhowan.com.au

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