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.

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.

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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

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.

La Maison Plisson, Paris

France's finest producers are showcased at La Maison Plisson.

Man cannot live on Poilâne sourdough alone and now Parisians won't need to with the opening of the French capital's newest food emporium, La Maison Plisson. Located on Boulevard Beaumarchais, this two-story épicerie and restaurant was crowned a Right Bank establishment before its doors even opened recently, such was the hype surrounding its launch.

Founder Delphine Plisson, formerly head of marketing at French fashion brands Maje and Sandro, enlisted French chefs Bruno Doucet and the father of French bistronomy, Yves Camdeborde (of Saint Germain's Le Comptoir du Relais), as consultants to help her select and stock her shelves with the finest French food producers, be it olive oil, fruit-filled confitures, sardines, chocolates or an impressive wine selection. Then there's the cheese: creamy rounds of Saint-Félicien, hunks of Roquefort and slabs of Reblochon, the deli with its array of saucisson, duck terrine and more, and a fresh fruit and vegetable market.

(In summer, look out for the ephemeral and sticky-sweet fraise des bois.)

Adjacent to this luxe grocery store is a 60-seat restaurant with a sprawling terrace. Fresh savoury tarts and sandwiches are on the menu, as well as a traditional dish of the day - free-range chicken and pea meatballs, say, served on bulgur with jus de viande and dill.

Most remarkably, La Maison Plisson is open seven days a week - a common convenience in Australia, but an anomaly in the French capital.

La Maison Plisson, 93 Blvd Beaumarchais, Paris


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