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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

Matt Bax to open matcha bar

Matcha

Matcha

Hold on to your tiny whisks, matcha lovers: for two weeks only, Matthew Bax, the bar czar behind Melbourne's Bar Americano and Bar Exuberante, will turn a section of the main dining room at Supernormal into Samu, a haven for lovers of fine Japanese green tea. A matcha drinker for almost two decades and a student of Japanese tea ceremony, Bax says that his modern teahouse, which has been many years in the making, will focus on quality matcha and an "intimate and unique" ceremonial experience.

"It's very simple. Cue the 'less is more' mantra," he says. The space, designed by friend and collaborator Ravi Avasti, who also designed Americano among Bax's other spaces, will be contained inside Andrew McConnell's Supernormal for two weeks from 18 July during lunch and dinner service. A wooden bar will sit inside a purpose-built teahouse, seating just five visitors at a time.

"The original location inspiration was Supernormal, with its strong design aesthetic and great buzzing energy," Bax says. "I threw out a hail-Mary message to Andrew not expecting anything but, being the legend that he is, he saw the potential."

While Bax is typically tight-lipped on the exact details on what we can expect from the pop-up, he's taking his cues from chado, the highly ritualised Japanese tea ceremony: only ceremonial-grade green tea powder will be offered (from tea sensei Adam Wojcinski and Uji-based tea producer Nippon Cha) along with "small, handmade and interesting" wagashi-style sweets by McConnell and the Supernormal team.

"We will respect chado with the product, tools and techniques, but it's not a traditional service," says Bax. "It's an unusual, special experience for people to interpret for themselves.

"It's time for people to understand what real matcha tastes like," he says. "Those huge jars of green powder you're used to seeing in cafés ain't matcha. I'm excited to introduce people to the quality matcha and multisensory experience of Samu."

Samu at Supernormal, 18 July - 1 August, 180 Flinders Ln, Melbourne, Vic, (03) 9650 8688, supernormal.net.au 

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