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.

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.

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.

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?

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 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.

How to grow your own lettuce

This garden stalwart takes root at the mere spill of a seed packet no matter what the season, and never more so than now, writes Mat Pember.

There isn't too much to get excited about in the garden in winter, but there is lettuce, the Border collie of the vegetable world - loyal and easy to please. Throw any season at a lettuce and you're bound to get some produce in return. In fact, lettuce seems to thrive best in winter and is crunchier than ever come August.

If you go to the supermarket to buy a head of lettuce, you'll have three, maybe four choices. Go to a good nursery and there are enough varieties to start a leafy cult. Lettuces are categorised as either hearting (iceberg, for example) or non-hearting (mignonette, say), which indicates how they should be harvested: hearting lettuces should be plucked as whole heads, while non-hearting lettuces are harvested in our preferred leaf-by-leaf manner. Having said that, with a home vegetable patch you're more likely to pick all lettuces leaf by leaf to encourage a perpetual harvest.

The hardest part about growing lettuce at this time of year, aside from choosing the variety, is dragging yourself outside in the cold to plant it.

But once it's in the patch, the weather gods take care of the rest. Being a leaf vegetable, lettuce needs nitrogen to satisfy its needs, so mix compost or slow-release chook manure into the patch before planting, then splash the seedlings with liquid seaweed concentrate every couple of weeks.

Choose the sunniest spot available, but lettuce also tolerates partial shade. If you can't find a spot in direct sunlight, choose one that gets reflective light, and avoid planting lettuces too close to established crops. Despite the undemanding shallow root zones of lettuce, larger, hungrier crops will bully it about.

All lettuces germinate and grow with such ease that you needn't do more than spill a packet of seeds and you'll end up with a crop. If you want to be a bit more precise, create shallow trenches with your fingertip no more than a centimetre deep and 15 centimetres apart, and place a couple of seeds every 10 to 15 centimetres; they're usually minute, so leave the gloves off. However, given how well lettuce seedlings cope with transplanting (and our need for instant gratification), we prefer planting seedlings rather than seeds.

Separate the plants in the punnet and space out to the required distance. Once in the ground, water them well and continue to do so every couple of days, or as the weather demands. Since we're still locked in winter, the patch will hold on to moisture, so the greatest risk is overwatering seedlings and having them rot. Unlike an automated irrigation system that comes on regardless of the conditions, use your human senses to see what's going on. Overwatering is often an invitation for snails and slugs to venture around the patch, and sweet lettuces are a favoured snack.

Within a month - perhaps less if there are early signs of spring - the lettuces will be ready for the first harvest. Start with the outer, more mature leaves to free up energy for the next generation to come through. If you find that your plants are becoming congested, harvest some as entire heads to make space for the others to thrive. If you want dense hearts, you'll need to be patient - it's usually a two to three-month commitment.

As spring breaks through, your lettuces will intensify in texture and flavour. The longer they're left in the ground, the tougher and more bitter the leaves become, so keep your plants in the ground for as long as your palate can cope. By spring, there will be plenty of other goodies in the patch to tempt you, but remember: there will always be lettuce.

TIP OF THE MONTH: MAKING COMPOST
The art of making compost is not unlike that of making bread. Much like fine-tuning a mix of yeast, flour and water to create the ultimate dough, a master compost-maker will strike a fine balance between green and brown wastes, creating compost utopia. Unfortunately, too many of us are not great at making compost (or bread), so here are some tips.

Excess moisture
If your compost is too wet, it will get stinky and won't break down properly; if it's too dry, nothing will happen and it will never become compost. Your compost should feel damp, not wet.

The right mix
Much like making the perfect loaf of bread with the right balance of ingredients, the first thing to remember when making compost is that it isn't just about the A-lister kitchen scraps - green waste. The less-fancied scraps also require consideration. Brown waste, which includes straw, shredded paper and dried leaves, is essentially the compost-maker's flour. Mixed with green waste, it helps create the perfect conditions for compost to thrive.

WHAT TO PLANT
Cool/mountainous
Beetroot seed
Bok Choi/Pak Choi seedling
Carrot seed
Celery seedling
Coriander seedling
Fennel seedling
Herbs (all except basil) seedling
Kale seedling
Lettuce seedling
Parsnip seed
Peas seed
Rocket seedling
Radish seed
Silverbeet seedling
Spinach seedling
Spring onion seedling
Turnip seed
Strawberry seedling
Swede seed

Temperate
Beetroot seed
Bok Choi/Pak Choi seedling
Carrot seed
Celery seedling
Coriander seedling
Fennel seedling
Herbs (all except basil) seedling
Kale seedling
Lettuce seedling
Parsnip seed
Peas seedling
Rocket seedling
Radish seed
Silverbeet seedling
Spinach seedling
Spring onion seedling
Turnip seed
Strawberry seedling
Swede seed

Sub tropical
Beetroot seed
Bok Choi/Pak Choi seedling
Carrot seed
Celery seedling
Coriander seedling
Herbs (all except basil) seedling
Kale seedling
Lettuce seedling
Rocket seedling
Radish seed
Peas seed
Silverbeet seedling
Spinach seedling
Spring onion seedling
Strawberry seedling

Tropical
Beans seedling
Beetroot seed
Bok Choi/Pak Choi seedling
Carrot seed
Capsicum seedling
Celery seedling
Chilli seedling
Cucumber seedling
Eggplant seedling
Herbs (all) seedling
Lettuce seedling
Pumpkin seedling
Rocket seedling
Radish seed
Silverbeet seedling
Spinach seedling
Spring onion seedling
Squash seedling
Strawberry seedling
Sweet Corn seedling
Tomato seedling
Zucchini seedling

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