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.

Haute cuisine in London

Restaurants, bars and a hotel are breathing life into The Shard.

From almost any vantage in London, The Shard - glass clad and aptly named - dominates the skyline. More than a year after reaching full height, the tallest building in Europe - 310 metres and 87 floors - is coming to life, with a trio of restaurants in business and a 202-room Shangri-La hotel opening in November.

The hotel, on floors 34 to 52, will share the address with office space, penthouse apartments and a public viewing deck at 244 metres (floors 68-72). The Shangri-La's design brief is understated simplicity with state-of-the art technology such as "body-contouring technology" beds, with rooms from $605 per night.

Below the hotel, though also with vertiginous pricing, are The Shard's three showcase restaurants. The best is Hutong on level 33 (pictured above), a branch of the Aqua Group's Hong Kong restaurant of the same name. Even the décor - plush black Orient-meets-modernist - is faithful to the original. Its modern Chinese menu picks fashionable Sichuan and northern Chinese dishes, but tones down the spice. One floor below is Oblix, a New York-style East-meets-West grill and wine bar from the team that also runs the well-regarded Zuma and Roka restaurants. This is the best Shard venue for a glass of wine and live music. For a quiet cocktail without the hassle of reservations, Aqua Shard on level 31 has the most capacious bar of the three, with a modern British, expense-account restaurant attached.

The Shard, Joiner St, London SE1. Entry to The View from the Shard costs $44 per adult if booked online.


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