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.

Hank pepper mills and salt bowls

Subtle in style, strong on character.

Christian Tucker and Breeze Callahan grew up as family friends in Canberra, but it wasn't until the pair moved to Melbourne independently as adults that they decided to work together. A year ago their design studio, Hank, was established and already restaurants such as Canberra's Italian & Sons and Lee Ho Fook in Melbourne have custom-made Hank pieces on the table. Hank's first product, Forbes, is a hand-moulded pepper mill made of concrete, brass and timber; and its sidekick, Ike, is a salt bowl.

Why the decision to design a pepper mill, Breeze?
They're either expensive or quite ugly, so we knew there was space for a pepper grinder that was a bit different.

What's the Hank production line like?
Christian is an industrial designer and has designed each and every piece that goes into the pepper mill. We don't turn the wood ourselves but we do make the moulds, mix and pour the concrete, and sand and assemble them. Because we do all that by hand in our shed, we can only make so many at a time.

Talk us through your choice of materials, Christian.
They're architectural, balanced and tactile, the concrete especially - it's quite tricky. I love doing something that I can't YouTube how to do. I just do it a hundred times over to understand what works and what doesn't.

Why the name Hank?
We like to name all of our products in a way that gives them an instant personality. We imagine Hank as a Swedish craftsman who moved to America in the mid-century and loved to make things by hand.

Hank, Forbes pepper mill and Ike salt bowl, $250 a set.

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