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.

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.

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.

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.

2008 Best on the Best: Bruno Loubet, chef, Baguette, Brisbane

My favourite food shops are Rosalie Gourmet Market (164 Baroona Rd, Rosalie, Qld, 07 3876 6222) – it’s really like a deli we’d had when we lived in France and England; and Chouquette Boulangerie (19 Barker St, New Farm, Qld, 07 3358 6336). This bakery has only been opened a few months but it is so busy. Again, it’s just like home. My favourite café? Freestyle Tout (1000 Ann St, Fortitude Valley, Qld, 07 3252 0214) at Emporium has great coffee and my daughters love all the desserts. My favourite cheese right now would be a ripe Le Blochon, a cheese very similar to Reblochon made by Maleny Cheese. My favourite Australian food products are wagyu beef, lilly pilly berries, finger limes, and Cobram Estate olive oil.
Kitchenware supplier
Myer Indooroopilly (Westfield Shoppingtown, Indooroopilly, Qld, 07 3720 4100) for china and home kitchenware and Executive Chef (132 Merivale St, South Brisbane, 07 3844 4413) in South Brisbane for the professional stuff.

Bottle shop Vintage Cellars in Indooroopilly (34 Coonan Street Indooroopilly, Qld 07 3878 9444) has a fantastic selection of both local and European wines.

Winery The Sirromet Mount Cotton winery. We love going there for Sunday lunch. The setting is superb and so is the view. It’s very kid friendly and great to take our visiting relatives for the winery tour.

Drinking hole Cru Bar in New Farm (221 James St, Fortitude Valley, Qld 07 3252 2400), and the bar at Belle Époque (1000 Ann St, Fortitude Valley, Qld, 07 3852 1500) in the Emporium, having said that, the best place would be our home where we do lots of entertaining.

Restaurant Absynthe (Q1 Resort, Gold Coast Hwy, Surfers Paradise, Qld, 07 5504 6466) on the Gold Coast for serious food, Montrachet (224 Given Tce, Paddington, Qld, 07 3367 0030) for the whole package, and 100 Acre Bar (St Lucia Golf Links, Carawa St, St Lucia, Qld, 07 3870 3433) in St Lucia for a family brunch/lunch with a great setting and atmosphere. Then there’s Tukka (145B Boundary Street, West End, Qld, 07 3846 6333) where a French chef cooks with bush ingredients.

Baguette, 150 Racecourse Rd, Ascot, Qld, (07) 3268 6168,
Signature Collection

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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.

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