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.

Decadent chocolate dessert recipes for Christmas

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

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?

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.

Blue Hawaii


"Legendary bartender Harry Yee created this drink in 1957 when he was bartender of the Hilton Hawaiian Village in Waikiki," Richard Boccato of Brisbane's White Lightning tells us. "It's vibrantly colourful, refreshing and delicate, fun and easy drinking, with tropical fruit characters. A true tiki classic."

You'll need

30 ml fresh pineapple juice 22 ml vodka 22 ml white rum 15 ml demerara sugar syrup (see note) 15 ml lemon juice 7 ml blue curaçao To garnish: thinly sliced orange and umbrellas

Method

  • 01
  • Combine ingredients, except sliced orange, in a cocktail shaker, half-fill with ice and shake hard.
  • 02
  • Taste for balance, adjusting with more citrus, syrup and booze as necessary. Strain into a double Old Fashioned glass or large tumbler filled with ice cubes.
  • 03
  • Garnish with thinly sliced orange and an umbrella and serve.

Note To make demerara sugar syrup, gently heat 2 parts demerara to 1 part water in a saucepan over medium-high heat, stirring to combine, then set aside to cool.


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

Jan 2014

You might also like...

Negioroni

recipes

Bar H: Rob Choy

Pi Yi

recipes

Eight excellent gin cocktails

Canchanchara

recipes

Fourteen ways with sparkling wine

Scottish Eggnog

recipes

Dulce de leche milkshake

Sparkling cherry crush

recipes

conversion tool

 
get the latest news

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

×