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.

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.

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."

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.

Bathing beauty

The Sheraton Noosa's recent makeover is more than skin deep.

After looming large and flamingo-hued on Hastings Street for more than two decades, Sheraton Noosa Resort & Spa has shed the dated pink exterior and emerged in classic swan-white, looking thoroughly beach-worthy.

A year-long, $10 million renovation has brought the property into line with its sparkling surroundings. But the changes are more than skin-deep.

All 176 resort rooms, suites and villas have been updated. The clean-lined interiors, by Woods Bagot, feel light and airy, with timber accents, and relaxed ocean-friendly tones of cream and wet sand brightened by splashes of vivid orange.

Chef Peter Kuruvita is now in the house. In fact, he likes the new digs so much he's swapping Sydney for the Sunshine Coast and moving his family to Noosa in January.

As well as overseeing the resort's breezily beautiful Noosa Beach House Peter Kuruvita restaurant (replacing Cato's Restaurant & Bar), the chef has been giving diners a sneak peek at the inspiration for his next TV series, Mexican Fiesta with Peter Kuruvita, with a casual, all-day menu in the streetside bar that sees crab tacos and tostadas sit alongside the likes of spiced Sri Lankan fish cakes.

At the restaurant, there's a fitting seafood focus, featuring Kuruvita signatures such as flash-fried mud crab with curry leaf and black pepper, and his Sri Lankan snapper curry with tamarind chutney and punchy spiced raita.

Need a lie-down? Sheraton's Aqua Day Spa will be renovated early next year, but choose from a menu of 30 treatments and you'll hardly notice the décor. Rooms from $279. 14-16 Hastings St, Noosa Heads, (07) 5449 4888.


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