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.

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.

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.

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."

Shark Bay Wild Scampi Caviar

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

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.

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.

Our Hot 100 issue is out now

Gourmet Traveller May 2016

Gourmet Traveller May 2016

Each issue we produce is special in its own way but our Hot 100 edition holds a special place on the editorial schedule for no reason other than it's just so much damn fun. This issue is no exception.

There are new eats to try (savoury éclairs at The Apo, cacio e pepe at Brickfields, and ice-cream treats at Mr Fitz's Finest Ice Cream), and new hotels to check out (the Paris Ritz, Baz and Catherine's Faena Hotel Miami Beach and the Whitby in New York). There are ingredients to discover like koji and dulse, trends we've clocked such as fine dining scrambled eggs and fried chicken sandwiches, and new talent like the folks at Foolscap design and Studio Twocan.

In short, the issue is jam-packed with excellent things to see and do, eat and drink. Big thanks and congratulations to our editors Pat Nourse and Helen Anderson who curated this year's list, our reporters from all over the globe for their contributions, the art team, Anna Vu, Brooke Donaldson and Emma Chu, for the striking layout and to our presenting parter, Alessi, for its support.

Also in the issue, we move into autumn cooking mode with recipe features on food for the cooler months like roast chicken, tacos, lentils and a super-fun baking story on sweet and savoury biscuits.

Happy May,

Anthea Loucas Bosha
Editor-in-chief

Gourmet Traveller's May 2016 issue is on sale now, available in all good newsagents.

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Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
Where to start with French beef cuts
18.11.2016
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