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.

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.

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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Our first-ever Cruising Special is out now

The MS Noordam crossing the Tasman Sea

The MS Noordam crossing the Tasman Sea

Ann Sherry has called it. The executive chair of Carnival Australia predicts more than two million Australians will take a cruise by 2020. It's a big call from an industry heavyweight but she should know, her company - with brands including Cunard, P&O and Princess among others - represents more than 80 per cent of the Australian and New Zealand cruising market.

There's no doubting our appetite. In the latest figures from the Cruise Lines International Association, more than a million Australians took a cruise in 2014, more than four per cent of our population has taken a cruise at some time and annual growth sits at 20 per cent. So, it's no wonder we have launched this inaugural Cruising Special in Gourmet Traveller (on sale now). This is one of the most exciting editorial initiatives we have undertaken. A big congratulations to editor Helen Anderson on bringing it to life - it's been 12 months in the making.

The breadth of experiences on offer in this travel sector are as exciting as they are diverse, be it a luxury Mediterranean cruise aboard Ponant's Le Lyrial, or a Silversea's expedition adventure through French Polynesia. And that's just the beginning.

But back to Sherry and those numbers on Australians and cruising. Perhaps we shouldn't be surprised at why Aussies are taking to it with such gusto. "I think part of the reason for cruising's growth is that we're a coastal nation, and Australians have a great affinity with the sea," she says. Amen to that.

Happy Cruising,

Anthea Loucas Bosha
Editor-in-chief


Gourmet Traveller's first-ever Cruising Special is on sale now, complimentary when you purchase our April issue, available in all good newsagents. 

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