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.

Hard Things to Talk About

O Tama Carey

O Tama Carey

Forget the daily play-by-play. It's time to bounce back from your conversational dining rut with a new dinner series aimed at addressing the topics we often leave off the table.

Over the last weekend of August, former Berta chef O Tama Carey is going rogue behind the burners at Café Paci to create a five-course menu exploring bias through food and discussion.

"It's a dinner but each course or section has an idea behind it," says Carey. "The aim is to use the food and booze as a nudge to get people talking and exploring ideas in a fun, gentle and delicious way."

The food, adds curator, Lekki Maze, is designed to tell a story.

"It will challenge our assumptions, and also open us up to the unknown. Expect some unexpected flavours, or familiar flavours in new forms."

Accompanying the menu will be matching wines and provocative statements, and there's even talk of performers in the mix.

"It's going to be lots of fun," says Carey, who will be exploring her own inherent bias through the menu. "I will get to play with some unusual stuff that is not my norm."

Bias - Against the Grain will be the first instalment in a series, which will return in the New Year with discussions on fear, mistakes, taboos, sex, death and consciousness.

Your host for the dinners, The Ethics Centre, is also a co-curator of this year's Festival of Dangerous Ideas so expect some serious food for thought.

Tickets are $135, Aug 30 & 31, Bias - Against the Grain, Café Paci, 95 Riley St, Darlinghurst, NSW, (02) 9368 7000

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GT photographer John Laurie's The Light of Day exhibit
06.12.2016
Icebergs First Day of Summer Party returns for 2016
28.11.2016
Carriageworks Christmas Market, Sydney
24.11.2016
Gourmet Institute Event 12: Mark Best
08.11.2016
Free burgers at Burger Project, Bondi Junction
04.11.2016
GT x STILY Christmas Boutique
02.11.2016
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