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.

Champagne Pommery: celebrating 140 years of Brut

"In order to speak about the house of Champagne Pommery," says cellar master and establishment director Thierry Gasco, "you must note it's a very old house."  The occasion? An intimate dinner celebrating the 140th anniversary of the first vintage brut in the history of Champagne: Pommery Nature 1874.

"Before madame Pommery, before the vintage 1874, Champagne was very sweet," Gasco says. "But when madame created the Champagne Brut Royale, with its elegance, fruitiness and vivacity, she must have known that when you taste this champagne, you want to taste more, more, more and more."

The MCA's Ocean Room, overlooking Sydney Harbour, was an apt choice of setting given Mme Pommery's extensive patronage to the arts. Spread across two long tables, overflowing with candles, crystal vases and white blooms, 70 guests were treated to a five-course dinner by Ross Lusted of The Bridge Room.

The Pommery continued to flow well into the evening, as did Gasco's charm. "I have never seen Australia and I have never seen Sydney," he said, "but tonight Sydney is behind me, I have a lot of new people in front of me and it's marvellous."

The food Sydney rock oysters with verjus jelly, sorrel and apple (matched nicely with Pommery's Brut Royal NV en magnum) kicked things off. Queensland mud crab topped with whipped prawn bisque, parsley root and puffed rice opened the more formal proceedings, followed by a fillet of John Dory cooked in butter with a rich artichoke custard, potato crisp and celery salt. Guinea fowl came next, served with burnt pear pureé, mushroom ash and dried mushrooms, while new season, "perfumed" fruits (white nectarines, mulberries, lychees and peach) served with an aerated Pommery Brut rosé NV ended the show.

The drink Pommery Brut Royal NV en magnum, Pommery Summertime blanc de blanc, Pommery Grand Cru 2005, Pommery cuvée Louise 2002 and Pommery Brut rosé NV.

We loved The cuvée Louise 2002 was by far the best-looking lady in the room.


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