The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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?

Decadent chocolate dessert recipes for Christmas

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

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.

Bar H: Rob Choy


You'll need

To serve: ice cubes 1 large piece of orange rind, removed with a peeler 45 ml Glenmorangie Quinta Ruban (see note) 15 ml Martini Rosso 3 splashes Peychaud’s Bitters 1 tbsp allspice sugar syrup (see note)

Method

  • 01
  • Fill a large tumbler with ice to three-quarters full. Add remaining ingredients (except rind) and stir for 20 seconds. Top with a little fresh ice so that ice sits above level of the liquid, rub rim of glass with rind, drop rind into glass as garnish and serve.

Note Glenmorangie Quinta Ruban is a single-malt Scotch whisky. You can substitute any good-quality Scotch whisky. To make allspice sugar syrup, bring equal quantities of caster sugar (1/3 cup) and water (1/3 cup) to the boil, add allspice to taste (about ½ tsp), remove from heat and cool completely. The quantities given here will make about 125ml syrup.


"The Rob Roy is a famous whisky cocktail with Scotch, sweet vermouth and bitters. This one has an Asian twist, therefore, for a bit of fun, Rob Choy." - Hamish Ingham, Bar H, Sydney

GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

Featured in

Dec 2011

You might also like...

Negioroni

recipes

Pi Yi

Canchanchara

recipes

Eight excellent gin cocktails

Scottish Eggnog

recipes

Fourteen ways with sparkling wine

Dulce de leche milkshake

recipes

Sparkling cherry crush

Eight excellent gin cocktails

recipes

Bullshot

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×