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.

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.

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.

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.

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.

The Langham Sydney makeover

Want to know how to spend $30 million in four months? Watch The Langham Sydney.

Making a five-star hotel feel like home is the challenge under way at The Langham Sydney - though four months and $30 million is a fine start.

The harbourside hotel closed in late July for a head-to-toe transformation. General manager Sonia Lefevre promises a "quite exceptional" result when the hotel reopens on 1 December. "We've been working on this since we took over the hotel, almost exactly two years ago," she says. "The key for us is how the changes make guests feel. This is a hotel with heart and we'd like them to continue feeling that this is their second home."

London-based design team GA Design has orchestrated the redevelopment of the lobby, dining areas, 96 rooms and ballroom. The lobby will be extended, fitted with marble underfoot, flooded with natural light and warmed by fireplaces. Australian art curated by Sotheby's will feature here and in the new 150-seat open Kent Street Kitchen, headed by former Est. chef Daniel Rudolph; it's more than double the size of the hotel's Galileo Restaurant and will offer all-day dining to guests and Sydneysiders.

The Langham group's trademark haven, Palm Court, will be the spot for "Afternoon Tea with Wedgwood" by day and cocktails by night, and the spa will be rebranded as the Langham's signature Chuan Spa - the hotel's much-admired 20-metre pool with star-studded ceiling remains at its heart.

Lefevre says the flow of space in rooms is paramount - the hotel claims the largest standard rooms in Sydney at 49 square metres - and handcrafted furniture will enhance the home-away-from-home feeling.

89-113 Kent St, Sydney, (02) 9256 2222.

 

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