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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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.

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.

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.

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.

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."

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Ume to reopen as a bar

Ume's Kerby Craig

Ume's Kerby Craig

Chef Kerby Craig stays Japanese but swaps fancy food for something a little more fun.

Busy opening his new Ume Burger outlet at Barangaroo, Sydney chef Kerby Craig plans to close Ume, his Surry Hills restaurant, in its current incarnation on July 18.

"If I spend all my time down at Barangaroo, Ume as a refined Japanese restaurant will suffer," he says. "But if I spend all of my time at Ume, the hamburger shop will suffer." Something had to give.

Instead of selling up and moving on, though, Craig has decided to turn the bijou Bourke Street space into something new, more like "a drinking hole", he says.

Bar Ume will open in August with an izakaya focus. Craig says he'll experiment with "more casual, Japanese home cooking" with soups, rice and pickles and dishes such as hamburg steak, which is "basically a meat patty served with gravy, grated daikon and rice or shredded cabbage," and omurice, an omelette with fried rice and tomato sauce. The menu will include "special, changing and unique" burgers, seasonal vegetable dishes, and plenty of sides.

"No more refined Japanese food," he says. "It's an opportunity to do something more casual and fun. Bar Ume will be more of the neighbourhood spot that's influenced by home-style cooking in Japan."

The drinks list will house natural wines and shochu by the glass, sake by the flask, highball cocktails and Japanese whiskey options, and a large selection of Japanese craft beers. Ume as you know it is dead; long live Bar Ume and Ume Burger.

Ume, 478 Bourke St, Surry Hills, NSW, (02) 9380 7333, umerestaurant.com.au

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Latest news
Where to buy Christmas hams and glazes
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29.11.2016
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