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.

Beans and beyond

The over-caffeinated Duane Sorenson has added three restaurants in Portland to his Stumptown Coffee empire.

Few people have done more to advance artisanal coffee in America than Duane Sorenson. The Portland-based panjandrum, who founded the influential Stumptown Coffee Roasters in 1999, sources, roasts and brews the kind of coffee that lifts the bar in a post-Starbucks era.

At Stumptown's 10 cafés, from Seattle and New York to one recently opened in Los Angeles, drinkers don't merely order a cup of joe. They select from a diverse menu of beans from leading global producers, such as the orange-scented Honduras Finca el Puente, and the peach-inflected Ethiopia Mordecofe Reserve. "The coffees are clean, sweet and anything but bitter," says Sorenson, who subsists on eight to 10 cups a day.

If he sounds overly caffeinated, consider what's on his plate.

As well as steering Stumptown, he maintains three highly regarded restaurants on Portland's leafy South East Division Street. The Woodsman Tavern, which opened in 2011, is his ode to the Pacific Northwest, an inviting, dark-panelled room where diners feast on pork-garlic sausages, spicy chicken wings and at least four kinds of fresh oysters. Sorenson followed up with Ava Gene's, a polished Italian restaurant that places as much emphasis on transcendent vegetables as resplendent pastas. Earlier this year, he opened Roman Candle Bakery, which is admired for its pizza bianca, a wood-fired flatbread from Rome. "The pizza blows my mind," says Sorenson.

His mind is humming with so many ideas, his bedside table groaning with so many cookbooks, that he rises frequently to scribble notes, and sleeps only for two hours at a stretch. Yet the 41-year-old father of four finds time to work behind the counter of his bakery. He's the teddy-bearish guy with the tattoos and beat-up sneakers delivering macchiati and tramezzini. "I like to see people's reactions because it helps me navigate what I do," Sorenson says. Or he could just listen to his gut, emblazoned with an ink battleship, which has served him well so far.

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