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.

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.

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."

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Campari-Watermelon Spritz


There are few pleasures sweeter than a refreshing fruity cocktail to beat the heat. Make this ahead and have it chilling in the fridge, ready to go. This recipe makes about 2 litres.

You'll need

150 gm caster sugar 1.5 kg watermelon (about ½ small watermelon) 150 ml Campari 150 ml gin Juice of 3 limes, or to taste To taste: soda water

Method

  • 01
  • Stir sugar in 150ml boiling water in a bowl to dissolve (2-3 minutes), then set aside over a bowl of iced water to chill.
  • 02
  • Process watermelon in a blender until smooth, then combine with sugar syrup and remaining ingredients except soda water and strain through a coarse sieve into a serving jug.
  • 03
  • To serve, fill tumblers with ice, pour in watermelon cocktail to three-quarters full and top up with soda water.

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Christmas Boutique is now open

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At A Glance

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Feb 2015

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