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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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

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.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Meatsmith, Singapore

When David Pynt opened Burnt Ends in 2013, the Australian chef introduced Singaporeans to the joys of modern Australian barbecue. This week in the island nation's CBD, Pynt and his team open the doors to Meatsmith, a new restaurant promising meat, booze and rocking tunes galore. The Perth expat spoke to Gourmet Traveller about smoke, fire and having a good time.

So what's Meatsmith all about, Dave?
It's a contemporary American smokehouse combining American smokehouse technique with international flavours. Our core menu will include pork belly, brisket and chicken and we'll be doing specials like ribs and lamb shoulder. The rest of the menu will be made up of things like fried green tomatoes, pig's ear wraps and chicharrónes with a house rub. We'll be cooking our prime meats for lunch and dinner service, too, so no holding meats and reheating them. Like Burnt Ends, it's going to be a casual sort of place. People sit at tables and go up to the bar to order, like you would at somewhere like Settlers Tavern in Margaret River. We'll also be installing a Funktion One sound system, so if we want to have a party, we can have a party.

Sounds tasty. What's going to be pouring behind the bar?
We'll have a few imported craft beers on tap, plus we've already started barrel-ageing some whiskey-heavy cocktails. There'll also be lots of Bourbon in general, plus Picklebacks and a little bit of wine, too.

At Burnt Ends, those twin wood-burning ovens were your own creation. Will we be seeing any further examples of Pynt ingenuity in the Meatsmith kitchen?
I wish. We've got these two Southern Pride smokers which are basically the best in the business. They're lock-and-load units and great for doing quality product in high volumes. Andrew Baldus will be in charge of the food. He's a solid chef from Nebraska who's cooked in barbecue hotspots like Nashville and South Carolina. Alysia Chan is his sous chef. I'll be helping them get everything into place for the opening, but after that, I won't be interfering. But if they want a sounding board or someone to help, I'm there.

You've been in Singapore for two years now. Care to share some of your favourite spots for Chinese barbecue meats?
The ducks at Imperial Treasure Super Peking Duck Restaurant are our benchmark. For a satay smash-up, we go to Lau Pa Sat market. Foong Kee just up the road in Chinatown does amazing pork and duck at a great price.

Meatsmith, 167-169 Telok Ayer, Singapore, +65 6221 2262

Related: Singapore's best street food

Related: Singapore's best restaurants


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