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.

Dig in: GT editor Anthea Loucas talks about the Big Chocolate Special

Australian Gourmet Traveller Big Chocolate Special 2016

Australian Gourmet Traveller Big Chocolate Special 2016

Australian Gourmet Traveller editor, Anthea Loucas writes about the latest issue of GT - the big chocolate special.

I like chocolate but I don't swoon over it like some people do and I certainly don't identify as a chocaholic.

But (and this is a big but) after working with the team on this chocolate special, I have a new appreciation for this confectionery which brings so much joy to so many.

My chocolate dessert game has certainly received a kick thanks to inspiration from Emma Knowles and Lisa Featherby in their choctacular food feature.

Chocolate honeycomb, semifreddo and, of course, the ultimate brownie are now part of my repertoire (just in time for Easter).

In other chocolate-related news, we wrap up the country's best desserts, chocolate shops and bars, Annabel Crabb makes an argument for much-maligned white chocolate and Fergus Henderson tells of his quest for perfect chocolate ice-cream.

Also in the issue, Gourmet Traveller's chief critic Pat Nourse reviews Noma Australia.

Has there been a more highly anticipated restaurant opening in Sydney?

I certainly can't recall one.

Chef René Redzepi and his talented army have brought all the hallmarks of their celebrated Copenhagen restaurant, overlaid them with a warm and convincing Australian accent (native tamarind, magpie goose, crocodile fat and wattleseed are just some of the indigenous ingredients on the carte) and opened on the Barangaroo waterfront for a 10-week pop-up in collaboration with Tourism Australia and Lendlease.

It's been 18 months in the making, tickets sold out in four minutes and there's 27,000 people on the wait-list (yes, you read correctly) so it's fair to say there's some interest in the project. Does it make the grade?

Read all about it in this month's issue of Australian Gourmet Traveller, on sale now.

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