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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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."

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.

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.

Lost in relaxation

Drained by Tokyo's frenetic pace? Recharge in hot springs.

When you can shop no more, restorative thermal springs and glorious scenery lie an easy hour's train ride from central Tokyo. For guests of Shangri-La Hotel Tokyo, a stone's throw from Tokyo Station - a great starting point for quick escapes - new daytrips and overnight stays are on offer to three Hoshino Resort properties.

The high-design Hoshino hotels blend contemporary and traditional design and all have thermal baths, a cornerstone of Japanese culture. Kai Atami overlooks Sagami Bay, known for its spiny lobster and horse mackerel, the latter featuring in the local sashimi. Hoshinoya Karuizawa is in a traditional summerhouse town in highland Nagano prefecture (the emperor and empress met there while playing tennis in the 1950s). Kai Hakone, the third property, is close to Mount Fuji, on the banks of the Sugumo River.

Guests lounge in black padded kimonos, tabi (split-toe socks) and geta (wooden clogs), which somehow make shuffling seem sexy. Napping between baths is highly recommended. The food is a highlight, featuring locally sourced ingredients in dishes such as smoked duck with apple, eggplant soup and sashimi fresh from nearby Odawara. It's the perfect recharge before heading back to Tokyo and another round of shopping in Shibuya. Day visits to Kai Hakone, Kai Atami and Kai Karuizawa cost $225-$520, including day use of a suite, hot-spring bathing and lunch.

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