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.

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.

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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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."

Paris meets the Beats in New York

A Kerouac hideaway is among the city's hippest new lodgings.

As surely as the seasons change, New York keeps turning up new crops of hotels. This northern autumn sees the entrance of two new hotels and a revamped grande dame.

Hip hotelier Sean MacPherson (The Bowery and The Maritime hotels) has unveiled The Marlton (pictured above) in Greenwich Village, a hot 'hood previously lacking a hotel scene. The 107-room landmark is housed in a storied turn-of-last-century building, home over the years to boldface names from writer Jack Kerouac to actor Mickey Rourke. It feels more Parisian pied-à-terre than New York pad: discreet, urbane, luxurious. The small but stylish rooms feature fin de siècle details such as herringbone floors, brass fixtures and marble bathrooms, while the lobby - sure to become a hub for the literary-minded downtown set - has rich wood panelling and a marble-surround fireplace.

Further north, the Hyatt Union Square turns the chain-hotel stereotype on its head. Tablet-toting hipsters have commandeered the lobby's white sofas and pop-bright ottomans as their urban office. The artful design by Paul Vega features arresting installations such as the sculpture in The Fourth restaurant made from wooden bed frames suspended from the ceiling. Rooms are sleek and light-filled, while the newly opened subterranean tapas-inspired restaurant Botequim is already generating buzz.

In Midtown, meanwhile, the latest iteration of the venerable The New York Palace on Madison Avenue - fresh from a $150-million renovation that includes six new dining and bar venues - marries Old World grandeur with on-trend draws such as craft cocktails at the Trouble's Trust bar and private jewellery showings with bespoke jeweller Martin Katz, a perk of the speciality Jewel Suite for those with $25,000 a night to burn.

The Marlton, rooms from $286, 5 West 8th St. Hyatt Union Square, rooms from $439, 134 Fourth Ave. The New York Palace, rooms from $578, 455 Madison Ave.


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