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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

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.

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."

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.

Tourism Australia announces chef ambassadors

Peter Gilmore, Ben Shewry and Neil Perry.

Peter Gilmore, Ben Shewry and Neil Perry.

Ben Shewry, Peter Gilmore and Neil Perry have been named as the chef ambassadors in Tourism Australia's Restaurant Australia campaign.

The chefs, from Melbourne's Attica, Sydney restaurant Quay, and the nation-spanning Rockpool, respectively, will design and cook the menu for the campaign's crowning event, the Invite the World to Dinner gala at MONA in Hobart, Tasmania, where 80 of the most influential people in the culinary world (read: chefs and journalists from overseas) will be shown what Australia can do in the kitchen when the gloves are off.

"I think the dinner in Hobart is a real opportunity, before an audience of the most influential culinary journalists from around the world, to say 'this is where Australian food is right now'," says Gilmore.

The event, which takes place in November, will mark the culmination of Tourism Australia's eight-month push to put Australian dining into the international spotlight - an initiative the new ambassadors are keen to support.

"The most important message is the fact that our food is world-class and exciting, with amazing produce and innovative ideas," says Perry. "Hopefully that all comes together on the night." 

The trio say they'll pull out all the stops to make sure visitors leave Australia all fired-up. "I'm most excited about the creative part of this event," says Shewry, "…the creative process, getting my hands dirty down in Tasmania and working out something amazing for this special occasion."

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