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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.

Vue de Monde's head chef heads to Newcastle

Cory Campbell

Cory Campbell

Is Newcastle in line for its first-ever three star restaurant?

Want more evidence that Newcastle is on the up, gastronomically speaking? Try the news that Cory Campbell, long-time head chef at Melbourne's Vue de Monde, has returned to his home city with involvement in a café and a wine bar, and ambitious plans to open its first ever three-star restaurant.

Campbell's relocation to the city best known for coal and Silverchair, after finishing at Vue de Monde at the end of last year, is an endorsement of its burgeoning dining scene. He and his wife had done a reconnaissance mission and liked what they saw. "The coffee scene in particular is going gangbusters. It reminds me of what Melbourne's coffee scene was like five years ago. There are exciting times ahead."
Campbell met the owners of café One Two Seven when they dined at Vue de Monde, and he now has a stake in the business. Right now he's revamping the menu along with the dining room, which is closing in a few weeks' time for a renovation, after which the plan is to start offering dinner three nights a week. "We're doing Proud Mary coffee and really looking to step the game up."
The other iron in the fire is Reserve Wine Bar - an alternative, he says, to the city's prevailing pub culture. "One thing missing here are some great places to eat with a more tapas-style menu. The guys at Reserve have a cracking wine list and we're getting the food up as well." Campbell's menu includes the simple elegance of anchovies with condiments, Joselito jamón, and steak tartare alongside the dangerously wine-friendly likes of smoked bone marrow on toast and (hello) ham and cheese doughnuts.
A dessert such as the very Vue-sounding "Rye bread and beer porridge, milk, candied fruit" probably hasn't been seen in these parts for a while ("Not unless they spit their breakfast beer into their porridge," says Campbell) but he thinks the surf city is ready for something more adventurous still - a category his own restaurant certainly falls into.
For the moment, he will divulge only that he has identified a site and engaged architects to see if it will be feasible. And the bigger question of whether a three-star restaurant in Newcastle will be feasible? "People from Newcastle used to leave and never come back, but these days they're really well travelled, they've seen the world, and they want something like this. It's looking promising."
One Two Seven, 127 Darby St, Cooks Hill, NSW, (02) 4929 4710; Reserve Wine Bar, 102 Hunter St, Newcastle, NSW, (02) 4929 3393,


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