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.

Tetsuya Wakuda's Tokyo address book

Tetsuya Wakuda reveals his favourite Tokyo restaurants and bars.

Click here for more of Tetsuya's Tokyo.

THE SUSHI
Shintaro

Tokyo's best edomae sushi.
B1F Mori Building, 7-5-4 Ginza, Chuo-ku
+81 3 3574 9936

Harada
This eight-seat sushi restaurant has an amazing variety of ingredients.
7-4-7 Ginza, Chuo-ku
+81 3 3289 3671

THE BAR
Monde Bar
This up-and-comer is a very comfortable space.
B1F Shokin Building, 8-11-12 Ginza, Chuo-ku
+81 3 3574 7004

THE WINE BAR
Chinois (Ginza)
Owned by Mr Shibuya, the pioneer of wine bars in Tokyo.
B1F Orient Building, 6-4-5 Ginza, Chuo-ku
+81 3 3571 3108

THE YAKITORI
Toriyoshi
Traditional and casual yakitori.
Yajima Building, 2-8-6 Kami-meguro, Meguro-ku
+81 3 3716 7644

Tori Hann
Old-establishment and refined yakitori
6-6-19 Ginza, Chuo-ku
+81 3 3571 4509

THE TEPPANYAKI
Keyakizaka
One of the best hotel teppanyaki places in Tokyo
Grand Hyatt Hotel, 6-10-3 Roppongi, Minato-ku
+81 3 4333 8782

Kaika
Very fine, and lunch is exceptionally good value.
4F, 6-8-7 Ginza, Chuo-ku
+81 3 5537 7061

THE KAISEKI
Kanetanaka

A very old establishment, with first class food and service.
7-18-17 Ginza, Chuo-ku
+81 3 3541 2556
www.kanetanaka.co.jp

Ginza Koju
Best kaiseki in Tokyo style.
1F, No. 2 Sanyu Building, 8-5-25 Ginza, Chuo-ku
+81 3 6215 9544
 
THE TEMPURA
Mikawa
Chef and owner Saotome is a master of tempura.
Roppongi Hills Residence B, 6-12-2 Roppongi, Minato-ku
+81 3 3423 8100

Raku-Tei
Calmest tempura restaurant I've ever been to.
Akasaka Music-Inn, 6-8-1 Akasaka, Minato-ku
+81 3 3585 3743

THE MONJAYAKI
Misono, Tsukishima

There are many monjayaki in Tsukishima, but this is authentic. You can have great okonomiyaki, too.
Tsukishima Nakamchi Syotengai Yonbangai, Tsukishima 3-15-12, Chuo-ku
+81 3 3532 0548
 
THE BACKSTREET SOBA
Kobikicho Yuzukamiya
The smallest soba place I've ever been to. A husband/wife operation, just fantastic!
1-22-14 Ginza, Chuo-ku
+81 3 3567 0838

Shinagawa Okina
Easy to find, casual and inexpensive soba restaurant.
1-8-14 Kita-Shinagawa, Shinagawa-ku
+81 3 3471 0967

Kanda Yabu Soba
The oldest soba place in Tokyo.
2-10 Kanda Awaji-cho, Chiyoda-ku
+81 3 3251 0287

THE ODEN
Otafuku

Local hero oden place.
1-6-2 Senzoku, Taito-ku
+81 3 3871 2521

Nakagawa
Traditional but also modern oden restaurant.
2-12-3 Kanda Suda-cho, Chiyoda-ku
+81 3 3251 6321

KAPPO
Kadowaki

The service and the food are next to none, Kappo style.
1F, 2-7-2 Azabu-Juban, Minato-ku
+81 3 5772 2553

Yukimura
In winter time, try the famous Kani Kaiseki (Crab Kaiseki).
3F Takayanagi Building, 1-5-5 Azabu-Juban, Minato-ku
+81 3 5772 1610

Rokusan-Tei
Contemporary kappo.
8-8-7 Ginza, Chuo-ku
+81 3 3571 1763
www.rokusantei.jp
 
STEAK
Aragawa
The ultimate steakhouse, expensive but worth it.
B1F Hankyu Kotsu Building, 3-3-9 Shinbashi, Minato-ku
+81 3 3591 8765

THE FRENCH
Dons de la Nature

Simply elegant.
B1F Kawai Building, 1-7-6 Ginza, Chuo-ku
+81 3 3563 4129
www.dons-nature.jp

Maxivin
Maxivin's owner is a well-known sommelier; his food and wine matching is amazing.
7-21-22 Roppongi, Minato-ku
+81 3 5775 1073
www.maxivin.com

L'osier
The most established, and best, French restaurant in Tokyo. Very hard to get a booking.
7-5-5 Ginza, Chuo-ku
+81 3 3571 6050
www.shiseido.co.jp/losier

Quintessence
Tokyo's hottest 3-Star Michelin restaurant. Amazing!
1F Barbizon 25 Building, 5-4-7 Shirokane-dai, Minato-ku
+81 3 5791 3715
www.quintessence.jp


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