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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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Decadent chocolate dessert recipes for Christmas

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

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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.

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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Gourmet Traveller's Morocco tour

Join Gourmet Traveller deputy editor and seasoned traveller Pat Nourse on an unique journey, in collaboration with luxury travel specialist Abercrombie & Kent.

Few destinations are as intoxicating as Morocco. A blend of Arabic, African and European infl uences, the North African nation is the very definition of a melting pot - a pot shaped like a multicoloured tagine. This bespoke odyssey, meticulously designed as an exclusive small-group tour, focuses on the nation's culinary, cultural and architectural marvels.

Pat Nourse, Gourmet Traveller's deputy editor, will join you for part of this journey where you will explore bazaars, medieval cities, mountainscapes and desert oases. You'll experience authentic cuisine, with hands-on demonstrations by local experts, majestic medinas, historic sites, and discerning lodgings, including enchanting riads.

The country is also legendary for its artisanal crafts, from Berber rugs to amber jewellery. By the end of the tour, the exuberant sights, sounds and colours of Morocco will be indelibly woven into your memory.

GOURMET TRAVELLER MOROCCO BY A&K
24 September to 9 October 2016
21 November to 6 December 2016

Day 1: Depart Australia for Casablanca via Dubai.
Day 2: Arrive Casablanca
Arrive in Casablanca, transfer to the Hyatt Regency, and enjoy a cocktail reception to celebrate your arrival.
Day 3: Casablanca to Chefchaouen
Explore Casablanca with your expert guide. Visit the Hassan II Mosque and bustling Central Market.
Day 4: Chefchaouen
Explore Chefchaouen in the Rif Mountains with blue-hued medina. Meet local characters and try traditional delicacies.
Day 5: Chefchaouen to Volubilis and Fez
Travel to the ancient city of Volubilis. Lunch at Scorpion House in Moulay Idriss Zerhoun, then on to Fez. Dine at Dar Anebar restaurant with a local resident who will share insights into the culture.
Day 6: Fez
Explore the lanes, alleys and souks of Fez el-Bali, the city's old quarter. Visit the studio of Australian expat jewellery designer Rebecca Raft.
Day 7: Fez to Meknes
Discover Meknes, one of the imperial cities. Try some of Morocco's best wines at the Celliers de Meknès. Back in Fez, enjoy a traditional cooking class followed by dinner.
Day 8: Fez to Erfoud
Travel to Erfoud, an oasis town on the edge of the desert, via the Ziz Valley. Enjoy a tea ceremony and learn how to prepare the region's famed mint tea.
Day 9: Erfoud to the Sahara Desert
Tour Rissani, on the fringes of the Sahara. Drive over dunes to your exclusive campsite. After a traditional welcome offering of mint tea, set o by camel to explore the dunes of Erg Chebbi. Later enjoy dinner alfresco.
Day 10: Sahara Desert to Ouarzazate
Drive to Ouarzazate through the Dades Valley. Visit a private museum before continuing to Ouarzazate.
Day 11: Ouarzazate to Marrakech
Travel to Marrakech, stopping in the fortified village of Aït Benhaddou, the setting for films such as Lawrence of Arabia.
Day 12: Marrakech
Visit the jewels of the city such as the Ben Youssef Medersa, renowned for its architecture, and Djemaa El-Fna, the main square. Dine at the Royal Mansour Palace and enjoy an exclusive tour of the wine cellars with the head sommelier.
Day 13: Marrakech
Join Chef Tarek in a Berber village outside the city to help prepare lunch. Enjoy a farewell dinner and Moroccan entertainment at Palais Soleiman.
Day 14: Depart Marrakech.
Day 15-16: Arrive in Australia.

This is an abridged itinerary.

Twin share $13,500 per person. Single supplement $2,995.
(includes flights departing Mel and Syd)
Book and deposit by 31 May and save $750 per person, twin share and single.

Gourmet Traveller and Abercrombie & Kent will also be hosting a fifteen day tour of India this September.

For more information, call Abercrombie & Kent on 1300 851 925 or visit abercrombiekent.com.au/gourmettraveller

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