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.

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.

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."

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.

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.

Urban Purveyor Group acquires Fratelli Fresh

Café Nice, Fratelli Fresh's southern-French bistro

Café Nice, Fratelli Fresh's southern-French bistro

Urban Purveyor Group, the powerhouse behind restaurants such as Saké, Ananas Bar & Brasserie and The Argyle, has acquired Sydney restaurant and retail group Fratelli Fresh. And boy do they have big plans.

In the next few months, the group will open two new Fratelli Fresh venues: one in Sydney and the first-ever site in Melbourne. Later in the year, a pizza offshoot called The Slice Joint will also open in Sydney, with a large takeaway and delivery focus.

"Fratelli Fresh holds a special place in the hearts of Sydneysiders," says Urban Purveyor Group CEO, Thomas Pash. "We believe we can easily scale the full-size Fratelli Fresh venues from six to more than 20, and the smaller pizza-centric venues to more than 100 locations over the next five years."

Founded in 2004 by brothers and veteran Sydney providores Barry and Jamie McDonald, the popular Italian eatery/fruiterer has grown over the past 12 years to include four Fratelli Fresh retail stores, five Café Sopras (the first was above the original store in Waterloo) and a southern-French bistro, Café Nice.

"We started looking at potential groups to acquire about six months ago and Fratelli was at the top of our list," says Pash. "When it comes to great Italian food and hospitality, Fratelli Fresh is positioned at the top."

As plans for expansion power ahead, the existing Fratelli Fresh venues won't be forgotten: a number will be redeveloped with more seating and expanded bars in the coming months. Barry will stay on as an advisor, while his daughter, Nina Gravelis, Fratelli Fresh's chief operating officer, will join Urban Purveyor Group as brand general manager. "Becoming part of an exciting and expanding casual dining group will allow us to quickly expand," says Gravelis. "My father and I are thrilled."

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