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.

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.

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.

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.

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."

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.

Melbourne’s Lawyers, Guns & Money closes

Victor Liong

Victor Liong

Well that was quick. Just over six months after chef Victor Liong (Lee Ho Fook) opened Lawyers, Guns & Money, his Chinese street food joint in the legal precinct of Melbourne's CBD, he's shutting it down, foiled by the limitations of the space.

"I really loved the concept of Lawyers, Guns & Money but I think we jumped into it too quickly without looking at the operational constraints of the site," says Liong. "The back of house just couldn't cope with what we wanted to do, no matter how we looked at it. We tried to tweak it but there were bottlenecks in every change we tried to do. We could do noodles and congee but we couldn't also do fried chicken. It was always the case of one thing or the other. We couldn't do what we originally wanted to do."

There was the money factor too. Realising that there was no way to do any more than 130 people at lunch due to the lack of storage space and size of the kitchen Liong came to the conclusion that the business wouldn't be able to pay for itself. In this space.

The proviso is important because the concept of LGM is not gone for good, it's just searching for a new home.

"It was not a fun decision to make but it was one we had to make," Liong says. "We always had the idea that LGM would also be a nighttime venue where you could get congee until two in the morning. I imagined it as a bit of a hospo hangout. The concept's not going away, we're just looking for the right space."

In the meantime, expect to see LGM pop-ups in the next few months or, if the site is right, a fully-fledged permanent version.

"The concept is ready to go so it will be very quick to activate," says Liong. "If we find the right space we can open anytime." 

Lawyers, Guns & Moneycloses this Friday, 29 July, Cnr Church Ln & St James Ln, Melbourne. (03) 9614 0445, lgmmelbourne.com.

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Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
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Matt Moran kicks off Aria 2.0 with lobster French toast
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