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.

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."

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.

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.

Intercontinental Sydney Double Bay

More than a decade after Sydney's Ritz-Carlton closed its doors, the landmark harbour property has reopened as the Intercontinental Sydney Double Bay. Plenty of surprises await behind the revamped mock-Regency façade, including a bar dedicated to gin (be still our beating hearts), a courtyard club lounge and - the ultimate Sydney accessory - a rooftop pool and bar complete with billowing-curtained cabanas and millionaire views across the harbour.

The 140 rooms feature smart touches such as curtains that open automatically when guests enter, bijou balconies overlooking village or water, and fragrant lemon verbena bathroom amenities by Agraria of San Francisco. The Royal Suite, which hosted Bill Clinton, Madonna and Princess Diana in a former life, is now a staid, serene space with dining for eight, parquetry floors and a walk-in robe with shelving for 80 shoes.

Opened as the Ritz-Carlton in 1991, the hotel never quite recovered after INXS singer Michael Hutchence's death here in 1997. It closed in 2009 (it was rebranded as Stamford in 2001) and languished unloved until Intercontinental engaged Bates Smart to bring it back to life 12 months ago.

As well as a gym, bakery and health food store, the hotel houses a branch of Sean Presland's Japanese diner Saké, and the elegant first-floor Stockroom restaurant overseen by executive chef Julien Pouteau. His all-day dining menu will be a "testament to Australian produce, using what's in season and best in class", with plenty of on-trend pickling and fermenting. Pouteau also has a Japanese robata grill to play with - "Lots of charcoal and smokiness," he grins.

The seven-metre marble bar of the Stillery stocks a collection of rare and vintage gins and offers a daily High Martini session - a sort of high tea for the drinking classes. "We are aiming to have the biggest gin collection in Australia," says bar manager Aaron Gaulke. We'll drink to that.

Intercontinental Sydney Double Bay, 33 Cross St, Double Bay, NSW, (02) 8388 8388 or 138 388; rooms from $390 a night.

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