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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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 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.

Smolt Kitchen enters Hill Street

Smolt Kitchen's chocolate mousse with charred peaches and fresh mint

Smolt Kitchen's chocolate mousse with charred peaches and fresh mint

With Hill Street Grocer vacating its landmark corner-shop premises for larger digs, it has passed the baton to the team from Smolt and Frank. An Ottolenghi vibe meets the 1980s in a breezy space punctuated by asymmetric plastic laminate, and salmon-pink touches of the Memphis school of design. A variety of seating options, some communal, accommodate spontaneous walk-ins as readily as those with bookings.

The menu is likewise accessible, its influences spanning Europe, South America and the Middle East, with an emphasis on seasonal, sustainably farmed Tasmanian produce. Breakfast options include baked eggs pepped up with spiced eggplant and pork belly, and for lunch and dinner there are cured meats and nicely composed salads: plump and juicy heirloom tomatoes, for instance, dressed with silky Huon Valley goat's curd. Sweets, meanwhile, include a stunning combination of chocolate mousse with charred peaches and fresh mint. Happy days 

Smolt Kitchen, 107-109 Hill St, West Hobart, Tas, (03) 6231 0828, smoltkitchen.com.au

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