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.

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.

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.

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.

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."

Virgin’s flying start

New lounges allow travellers to fly with fast-track convenience.

There's no way to avoid the mad rush to the airport and delayed flights but it's now possible to avoid the scrum at check-in.

Guests at Virgin Australia's new Sydney Airport lounge can bypass the terminal entirely by arriving at a kerbside entrance at the western end of Terminal 2 and completing check-in and security screening in the lounge. The refurbished split-level lounge has doubled in size to cater for up to 500 passengers, many of whom will order coffee at three barista stations and refuel with all-day buffets. Design features include illuminated bars, curved-glass privacy screens and a ceiling pattern of leaves.

The Sydney upgrade is part of a flurry of lounge activity at Virgin Australia. It opened its first lounge at Cairns Airport in November, following the introduction of business class on flights to the city. The lounge at Melbourne Airport has also doubled in size to seat about 500 guests. The space has similar design elements to the flagship Sydney lounge and features a "premium exit" with its own security screening lane to fast-track to departure gates.

Qantas, meanwhile, has opened a new lounge in Tamworth, upgraded its Perth lounge and is working on a new Broome lounge.

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