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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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.

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.

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.

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.

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?

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 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.

Party cocktails you can make in advance

Negroni

Negroni

What can you suggest in the way of cocktails that can be made ahead for parties? Which ones work? Which ones don't?

Batched drinks. It's the fancy term we use in cocktail-land to describe cocktails we make and chill before service. They're great at a party for all sorts of reasons. One of the cool things about making cocktails ahead is that you can chill them down in the freezer, which means you can serve them without ice. This means, though, that you need to stick with drinks that have enough alcohol in them that they don't freeze. Anything with juice, for instance, will end up solid, and not in a fun, El Bulli-esque way.

I'd look to the booze-on-booze classics: the Old Fashioned, Manhattans, the Negroni. If you plan on serving them iceless, dilute them with a little water to taste before you freeze them. Give the bottles a good hard shake before serving.

If you prefer something lighter and fresher, of course (such as the Bee's Knees, a mixture of gin, lemon, and honey; or the Rum Smash: dark rum, summer fruits and citrus, served with lots of mint and more fresh fruit to garnish), you can simply keep the mix in the fridge, and add ice as you go.

Best of all, batched drinks stay crisp and balanced all night, even if you don't.

Here are some more cocktail recipes to try.

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