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.

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.

Video: Sydney's Restaurant Hubert

Ahead of the 2017 Gourmet Traveller Restaurant Awards, we strolled down the sepia-lit stairwell at Restaurant Hubert to chat with the masterminds behind Sydney’s hottest new restaurant.

Restaurant Hubert is the first restaurant from Anton Forte and Jason Scott, the bar czars behind Sydney cult bars The Baxter Inn, Shady Pines Saloon and Frankie's. Their chief creative collaborator is Daniel Pepperell, the chef who made his name with playful, inventive takes on Italian cooking at Paddington's 10 William Street.

Hubert is up for two awards in our 2017 Restaurant Awards: Best New Restaurant and Best Wine List. Ahead of the awards on 17 August, we sat down for a few wines with Forte, Scott, Pepperell and the rest of their Rat Pack: co-owner Stefan Forte and sommelier Andy Tyson. From a corner table at Bar Pincer, we discussed the magic and mystery of the restaurant, what excites them most about being nominated and just how much French they really know (spoiler alert: not a lot).

Can't get to Restaurant Hubert? Try these seven recipes at home.

One thing, however, was very clear. The team at Restaurant Hubert don't just want you to enjoy great food and booze when you dine at the restaurant, they also want you to have an enormous amount of fun while doing it.

Catch the rest of our 2017 Gourmet Traveller Restaurant Award nominees here.

 

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