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.

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.

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."

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.

Hot Plate: Bistro Dom, Adelaide

Sesame seared tuna, sweetcorn and ginger puree, pickled carrot and chive oil

Sesame seared tuna, sweetcorn and ginger puree, pickled carrot and chive oil

More change is under way at Adelaide’s Bistro Dom.

More change is under way at Adelaide's Bistro Dom as new chef Luke Southwood introduces a playful Mediterranean accent to the menu of the narrow eatery. Having previously produced stringent detox menus at The Sanctuary Byron Bay, Southwood insists on a healthy edge to dishes without sacrificing depth of flavour.

Kefir, everybody's favourite fermented milk curds, appear in his sourdough, in a palate cleanser with lemon aspen, and in a white bean and leek tart with smoked onion, adding great depth of flavour without loading up on fat. Southwood also spent time cooking in Spain, which comes through in the menu's strong seafood focus - grilled king prawns in white gazpacho, for instance, and suquet, a rich Catalan seafood soup bolstered by an aromatic picada sauce. A flexible lunch menu, built around snacks and shared plates, is also attracting time-poor city workers.

Bistro Dom, 24 Waymouth St, Adelaide, SA, (08) 8231 7000.

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