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.

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.

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."

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.

Freycinet Experience Walk

Freycinet Experience Walk, Schouten Island

Freycinet Experience Walk, Schouten Island

Friendly Beaches Lodge, home-base for the four-day Freycinet Experience Walk, is a true escape from day-to-day life. Guests arrive by foot along a near-empty white beach, and need a guide to point out the track to the lodge, so small is its footprint. It's completely off the grid (yes, no mobile coverage) and after each day's walk, dinners are eaten by candlelight, having been cooked in a kitchen with no electric appliances. The oysters are from Freycinet Marine Farm, the grass-fed beef is sourced by renowned Bicheno butcher Sirloin Breier, the flathead is caught by guests while boating off Schouten Island, and the wine is from nearby vineyards. This experience, along with Bay of Fires Walk and Maria Island Walk (all on the sunny east coast) and Cradle Mountain Huts Overland Walk, from Cradle Mountain to Lake St Clair, count among the world's great guided walks. They share a philosophy of treading lightly, with minimal impact on the unique environments, but not at the expense of creature comforts.

Tasmanian Expeditions' walks are more challenging but intensely rewarding, including a nine-day trek along Tasmania's uninhabited south coast in the World Heritage-listed Southwest National Park. And if that sounds too long, Tasmania's 60 Great Short Walks are detailed on Tasmania's Parks & Wildlife Service's website (parks.tas.gov.au).

Freycinet Experience Walk freycinet.com.au

Great Walks of Tasmania greatwalkstasmania.com

Go behind the scenery in Tasmania - Suggested Touring Itineraries

This article is sponsored by Tourism Tasmania

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