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.

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.

Pier A Harbor House, New York

Take Manhattan from the comfort of the Pier A Harbor House redux.

Lower Manhattan has lurked in the shadows of more seductive 'hoods such as the East and West Villages, but the southern tip of the island is finally getting its moment in the sun with a new dining and drinking destination due to open this northern summer. Pier A Harbor House, an 1886 heritage landmark at the point where historic Battery Park meets the Hudson River, has been transformed by Peter Poulakakos, Danny McDonald and Michael Jewell, the pioneering trio behind cult New York bars The Dead Rabbit and Stone Street.

Jutting into New York Harbor like a ship in full sail, the grand Victorian building - with chiming clock tower - has superb views of the Hudson, Ellis Island and the Statue of Liberty. Flooded with natural light and surrounded on three sides by water, the three-level venue will feature a raft of dining options, including a rollicking craft beer hall and oyster bar on the ground floor, fine dining with views to an open kitchen on the second floor and Gilded Era-inspired teak and mahogany-panelled cocktail rooms at either end of the building, ideal for having a Manhattan while gazing at the gleaming towers of the Financial District or watching the sunset from the harbour-facing balcony.

The food, as McDonald told GT, will be inspired by "the cornucopia of produce from the hinterland of the Hudson Valley and the harbour", with a focus on great seafood, from caviar to clams to oysters paired with Sancerre, a nod to the area's French connections (bonjour, Lady Liberty). While the old dame has undergone a head-to-toe makeover, the vibe is decidedly nostalgic, with references to the building's industrial past in exposed studded and beamed ceilings, ship-style lanterns and retro-fitted gauges from the 1880s dangling from beams in the Long Hall.

Pier A Harbor House, 22 Battery Place, New York, +1 212 3440500.


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