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.

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.

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.

Pidapipó gelato to open in Windsor

Pidapipó gelato to open in Windsor

Pidapipó gelato to open in Windsor

Look out for new gelato cakes and pies, seasonal granitas and Nutella on tap.

A new outpost of Carlton's Pidapipó Gelateria opens on Friday down the Windsor end of Chapel Street, bringing with it new flavours and a range of cakes, and the option of filling your cone with warm Nutella before gelato is scooped on top.

Owner Lisa Valmorbida's taste for gelato is mostly traditional. She steers towards produce-led flavours and clear of trend-driven flavours jammed with add-ons. With the addition of a new lab and bakery out the back of the new location, however, there's a lot more experimentation planned on take-home cakes and gelato pies to accompany the line-up of 20 handcrafted gelati.

"We've got a carrot cake and mascarpone flavour, gelato with sticky date pudding swirled into it and a ricotta and almond biscotti kind," says Valmorbida. New flavours developed especially for the launch include a silky dairy-free avocado and lime sorbetto, a salted-caramel gelato with white chocolate and peanut butter ganache, and a particularly interesting saffron risotto gelato. "That one is sort of like a rice pudding," says Valmorbida.

The new line of cakes will include the likes of bombe Alaska, a pumpkin-pie gelato cake with a pecan and caramel brittle, and a banoffee pie. There'll also be seasonal granitas, four in summer and two in winter, such as Sicilian granita con panna: espresso granita topped generously with whipped cream.

Interior designer Rabindra Naidoo has completed the design for the new store, in line with the original brief for the first: timeless, with pops of colour, steel terrazzo and touches of brass. "We have so many customers on the south side of the river, so it was time to create something for them," says Valmorbida. If Windsor still isn't close enough, there's always the take-home option for a couch-side indulgence.

Pidapipó Windsor opens on Friday 8 April at 85 Chapel St, Windsor, Vic,

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