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.

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.

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?

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.

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.

Public’s Cotton Quencher

Salty, smoky and with bonus pork, this boilermaker is tailor-made for the latest wave of the Brisbane bar revolution.

"The Cotton Quencher is my version of a Boilermaker," says Bonnie Shearston, co-owner of hot new Brisbane bar and eatery Public. The opportunity to "sip a fine whiskey, chase it with a tasty beer and accompany this with a smoke of your choice all in the comfort of an indoor bar" is long gone in Australia (on the smoking front, at least), so Shearston wanted to bring the smokiness back into the bar without alerting the health authorities, hence the rye. "I also wanted to ensure the oral fixation factor was still being fulfilled, sans cigarette (when you can't smoke, eat), and the accompaniment of pork crackling ties in nicely with our theme at Public of having as much of a focus on food as we do on booze." And the name? "I guess if my mouth was as dry as a cotton ball this is the drink I would want to sink." Public, Level 1, 400 George St, Brisbane, Qld, (07) 3210 2288.

PUBLIC'S COTTON QUENCHER
Pour a healthy shot of whiskey (the Public team pour Rittenhouse Straight Rye) into a shot glass. Pour or pull a tankard of Märzen dark beer. Put some pork scratchings (or chicharrón) into a bowl. Sip, crunch, gulp and sip in whichever order you find most pleasing. Repeat until thoroughly refreshed.

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