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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

The Seasonal Circle

The Seasonal Circle marble egg tray

The Seasonal Circle marble egg tray

Form meets function in these marble wells built to stand the test of time in the kitchen.

After studying nutrition, Hannah Archibald went on to work as a private chef, and spent her days growing and preparing wild and native Australian food for clients such as activewear designer Lorna Jane Clarkson. Now she's a designer, but still lives and breathes the rhythm of the seasons from her home in Cabarita Beach in northern New South Wales. What originally began as "knocking up some simple labels for the garden", she says, has since turned into sandblasting and cutting marble French vanilla-hued egg trays and Calcutta-gold salt and pepper wells for her food concept and homewares line, The Seasonal Circle.

Why did you choose to work with marble specifically, Hannah?
My family has a stonemasonry business in Brisbane, now in its fifth generation. It was established in 1885, so you could say it's in my blood. I'm able to use the small pieces of marble that can't be used in their larger projects.

What do you love about the material?
The marble I use comes from all over the world. I like to look at the natural characteristics and features of the stone and add my small details by either sandblasting, chiselling or cutting. All the products I make are made to last and endure.

What kind of products can we expect to see next from The Seasonal Circle?
Seasonality influences so many aspects of our lives. I'm constantly inspired by seasonal food, what happens around the table and in the garden. I'm looking forward to introducing indoor planters at my next pop-up event in autumn.

From $39, The Seasonal Circle, theseasonal.com

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Leave it to your oven

Step back and let your oven do the work at your next dinner ...

Leave it to your oven

Step back and let your oven do the work at your next dinner ...

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