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.

Decadent chocolate dessert recipes for Christmas

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

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.

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.

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.

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 ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Sentinel Bar and Grill’s Power of Three

In this refreshing artichoke-fuelled twist on the Negroni, three is definitely a crowd (pleaser).

Wait a minute. A Negroni variation without Campari? How does that work? "The Cynar artichoke bitters work really well with orange, as does the French apéritif wine Lillet blanc," says Sentinel's bar manager, Luke Vanhoe. "Having a sipping apéritif or digestif cocktail on the list to balance out all the fresh, fruity cocktails is great." Vanhoe uses Broker's, a house pour, in The Power of Three and Sentinel's other gin-based drinks, but he says any other floral gin would work just as well. Sentinel Bar and Grill, 111 St Georges Tce, Perth, WA, (08) 6103 0507.

POWER OF THREE
Stir 25ml Broker's gin, 25ml Cynar and 25ml Lillet blanc over ice and strain into an ice-filled rocks glass. Garnish with a twist of orange and serve.

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