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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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.

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.

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.

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?

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.

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.

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.

Level Six’s Third-Course Fizz

Unlikely bedfellows that they may be, eucalyptus and whisky make for winter warmth in this drink.

Tim Philips's "Third-Course Fizz" is so named for its position in the drinks-with-food component of the local heat of this year's World Class cocktail competition. This unlikely sounding winner, from the bartender at Ivy's private Level Six bar, paired so well with Rockpool's king prawns with oysters, preserved egg, tapioca and wakame that Philips took the night, won the larger competition and has gone on to represent Australia at the world finals. Ivy, 330 George St, Sydney, NSW, (02) 9240 3000.

LEVEL SIX'S THIRD COURSE FIZZ
Add 30ml Talisker single malt whisky, 10ml Tamborine Mountain eucalyptus gum leaf vodka, 5 tarragon leaves, 10ml lemon juice, 10ml gomme syrup (or a syrup of sugar dissolved in an equal part of water) and an eggwhite to a shaker half-filled with ice. Shake hard, strain into a tumbler filled with ice cubes, top with Australian sparkling wine, garnish with tarragon flowers and a piece of lemon peel and serve.

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