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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.

Franklin’s David Moyle to open up shop in Melbourne

David Moyle

David Moyle

Longsong, a Thai-influenced grill and bar on the first floor of Longrain, will open in November.

First, a word of reassurance: it's business as usual at Franklin. David Moyle's commitment to Hobart's favourite eatery remains as strong as ever. He is its chef, it serves his food. But, he says, he wanted to use the quiet winter season this year to turn his hand to something new, and that something new is Longsong, a bold new chapter on the first floor of Longrain in Melbourne, set to open in November.

"Essentially it's a Thai grill and bar," he says. "Except that it's not exactly Thai." But while Moyle is reluctant to label the food Thai, much less authentic or regional, he says it'll look, feel and taste fairly Thai to the casual observer. He describes the seasoning he has in mind using terms such as "unapologetic" and "pungent". Lots of things grilled on sticks is the elevator pitch, and lots of flavour, with a strong focus on poultry, which will be hung in-house, along with "a hell of a lot" of seafood. "It'll definitely involve chilli, it'll definitely involve lime." The jury is still out on coriander. And at this stage of planning, rice and curries won't enter into it either.

"We've got that covered downstairs at Longrain," he says. "This is definitely more of a bar vibe." On the wine front, Moyle says he wants to pour "large-format Australians", while the cocktails will lean "non-shaky" in contrast to the more fruit-driven, classic Longrain stick-drink style.

The new gig came about thanks to the relationship between Moyle and Melbourne-based restaurateurs John and Lisa Van Haandel. He worked with the Van Haandels at Circa in his first head chef role, and then went on to open the acclaimed (but too short-lived) Pacific Dining Room for them at the Beach Hotel in Byron Bay before he moved to Tasmania. (The Van Haandels bought Sam Christie, Longrain's founder and the owner of Longrain Sydney, out of the Melbourne restaurant earlier this year.)

Though it's very different to the format and flavour of his food at Franklin, Moyle says the through-line to Longsong is clear, at least to him. "It's just food I want to eat and wine I want to drink."

Longsong opens above Longrain Melbourne in November. Longrain, 44 Little Bourke St, Melbourne, Vic, (03) 9671 3151

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