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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.

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."

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.

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.

Whisky Business weekend at Saffire

Saffire Freycinet, Tasmania

Saffire Freycinet, Tasmania

Celebrate Tasmania's new-found whisky brilliance in style at Saffire.

Is it possible that Tasmania is, in fact, a lost Scottish territory? Islay, the Hebridean island known for some of Scotland's most famous single malts, is home to nine active distilleries; Tasmania, which has been producing whisky since just 1989, now has the same number, with more on the way. What's it all about? The weather? The doughtiness of the inhabitants?

The quality of the water and grain certainly play a part, but the rest was vigorously debated over the two-night Whisky Business, Saffire Freycinet's first weekend dedicated to the dram. Bill Lark, Casey Overeem and Patrick Maguire, from the Lark, Overeem and Sullivans Cove distilleries led the charge, talking single-malt enthusiasts through the recent history of the state's distilling, guiding tastings and pouring more than a few drams.

Saffire is known for going above and beyond, so Whisky Business had a piper and a smoky demonstation of the cooper's art by Adam Bone from the Tasmanian Cask Company. The resort's reputation for seriously good food was in the spotlight too, whether it was in Hugh Whitehouse and Simon Pockran's canapés (brilliant quail pastillas, cocktail haggises on rounds of swede), or their dazzling dinner, with pairings in the order of Sherry-matured Overeem teamed to great effect with salsify cooked over peat, roasted rye, black pudding and saltbush. There's simply no better introduction to Australian whisky.

Saffire's next Whisky Business weekend is 28-30 August 2015; from $1,950 per room per night, including meals.


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