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?

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.

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.

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.

The Bar at the End of the Wharf's Big William's Warmer

Lusty, boozy, potent and ever so slightly lewd, it's a cocktail tribute to the Bard from a theatrical watering-hole.

Remarkably little is known about Shakespeare's private life, and even less about his cocktail drinking habits. Given that the English language's greatest writer died a good two centuries before the invention of the cocktail, however, it's probably safe to say he wasn't that big on them. Had he encountered his namesake winter-warmer at the new bar at the Sydney Theatre, however, we're certain he'd have been moved to compose a 155th sonnet to celebrate its restorative powers. The Bar at the End of the Wharf, Sydney Theatre, Pier 4, Hickson Rd, Walsh Bay, NSW, (02) 9250 1761. 

BIG WILLIAM'S WARMER
Pour 50ml Pusser's rum, 10ml Heering Cherry Liqueur, a dash of rhubarb bitters and a dash of sugar syrup into a shaker or bar tin half-filled with ice. Shake well and strain into a cocktail glass. Garnish with a curl of flamed orange peel and serve. (To flame the peel, squeeze the coloured side of the cut rind towards a lit match, then drop the rind into the drink; done right, this should release a squirt of citrus oils which ignite in a small burst of flame, imparting a slightly smoky flavour.)

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