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.

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."

Decadent chocolate dessert recipes for Christmas

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

Culinary arts

Consider this: a dessert fashioned in the image of artist Damien Hirst's For the Love of God skull sculpture. Instead of being cast in platinum and studded with diamonds, the edible version guests order at the Mandarin Grill + Bar is carved from ice-cream and set with hundreds and thousands. Andy Warhol's pop art gets the same treatment from the restaurant's Michelin-starred chef Uwe Opocensky, who recreates the artist's portrait of Marilyn Monroe. His homage to Van Gogh, meanwhile, combines real sunflowers and an "ear" made of foie gras.

It's all in the name of art, of course. This month marks the début of Art Basel in Asia. The esteemed contemporary art fair, held annually in Basel, Switzerland, and Miami Beach, Florida, runs from 23-26 May in Hong Kong, and the Mandarin Oriental (also celebrating its 50th birthday) is the event's official hotel partner.

The contemporary art scene in Hong Kong has gained serious traction in recent years. International heavy-hitters such as Gagosian and White Cube have set up shop here, joining the likes of homegrown 10 Chancery Lane and newcomer 2P.

Chef Opocensky says keeping it slightly irreverent was his intention for the Art Basel-inspired dishes. "I don't think there's anything wrong with having a little fun with art." Quite. Mandarin Oriental Hong Kong Art Basel packages start at $670 per night.


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