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."

Qantas upgrades its economy-class dining

Qantas promises bigger portions and greater choice in their new economy-class dining program announced today and to be rolled out on November 25.

Passengers will now have the choice of three meal options (previously two) as well as a fourth special off-menu item, which will be made available online via the Qantas Select on Q Eat service, between seven days and 12 hours before your departure. "Today that offering is David Blackmore's braised wagyu beef with polenta mash and green beans," said Qantas CEO Alan Joyce at today's press conference. "Some fine-dining restaurants in Australia would like to have that product in their restaurants, and we now have it on board for our economy class."

Other dinner items include smoky barbecue beef with roasted sweet potatoes, broccoli and corn; yellow curry of barramundi with green beans and jasmine rice; and honey-roasted chicken with farro salad, seasonal vegetables and sunflower seeds. A new selection of popular self-serve grazing items, such as pulled beef sliders with capsicum and tomato relish, fresh fruit, Weis ice-cream bars and Carman's muesli bites will also be offered. Thanks to a redesign of the serving plates (which sees the removal of those fussy trays), Qantas crews will also be able to serve and clear meals up to 30 minutes faster. "People want more choice," says Joyce. "This is a very exciting development for the lucky five million economy passengers who fly with us internationally each year."

The updated dining experience will be rolled out first on international flights to London on November 25, and flights to the US and New Zealand from December. Hong Kong, Singapore, Honolulu, Johannesburg and other popular Qantas routes will follow from March 2015.

"We have a lot of first- and business-class suppliers who we have worked with in the past year to help us improve the quality of our product in economy," said Joyce. "We are now producing, what we believe, will be the best economy dining experience on the globe."

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