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.

New French hotels

Hôtel Molitor Paris

Hôtel Molitor Paris

A clutch of new hotels has opened in Paris and beyond.

French hotels continue to set ever-loftier standards in character and luxury.

In Paris, Hôtel Plaza Athénée reopened in August after a 10-month renovation that added 14 new rooms and suites and gave the hotel's three-star restaurant a complete design overhaul. Chef Alain Ducasse has matched the new look with an updated menu focusing on vegetables, grains and fish. Renowned for its cocktails, the Athénée's fashionable bar has a new deep-blue palette and a transparent resin bar that seems suspended in the air.

Perhaps the biggest splash of the year comes from Hôtel Molitor Paris, built around two public swimming pools dating from 1929 and closed since 1989. The renovation has preserved the building's heritage-listed Art Deco features, including the blue changing-booths on terraces circling the indoor pool, and the city's best-known street artists have made their marks inside - by invitation. Rooms decorated in soothing neutral tones keep the focus on the stunning winter and summer pools - the 46-metre outdoor pool is heated to 28 degrees, making it usable year-round to hotel guests and club members.

Beyond Paris, the flawlessly stylish Maisons & Hotels Sibuet group is behind two new luxury boutique hotels. French artist Bernard Buffet spent the last 20 years of his life in the Provençal house that is now Domaine de la Baume, about 90 minutes' drive from Nice and Marseilles airports. Decorated in classic 18th-century style, the hotel has 15 airy rooms, a treetop spa, an equestrian farm and an olive grove.

And for skiiers, Hotel des Dromonts in Avoriaz is scheduled to open in December and will offer easy access to the Portes du Soleil ski fields at an altitude of 1800 metres. An avant-garde piece of architecture when it was built in the 1960s, it will have 34 rooms decorated in Mod style, a spa with an indoor pool and three restaurants, one of them focusing on local cheeses.

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