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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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.

Decadent chocolate dessert recipes for Christmas

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

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?

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.

LP's Quality Meats: what to order

Carnivores, rejoice. LP's Quality Meats, the first solo venture from former Tetsuya's and Mary's head chef Luke Powell, opens in Sydney this Wednesday and, if the menu we've previewed is anything to go by, Chippendale is in for some seriously protein-rich good times.

There's a section dedicated to "cures and cold cuts" that includes the likes of smoked trout, coppa di testa, bierwurst and pork-belly ham - all made in-house - but the focus is on offerings from the smoker: half a chook, lamb belly stuffed with merguez sausage, beef short rib, garlic and paprika sausage, and mackerel al pil pil among them.

For the herbivores among us there's pickles, an eggplant salad, kale with chickpeas and steamed and deep-fried corn on the cob, and Powell assures us that a few of them together make for a substantial meal. We're also excited about the prospect of the Niçoise salad and the mashed potatoes with gravy.

There's just one dessert - pouding chômeur - but by the sounds of things it's a humdinger. "It's a Canadian dish from the French side, and it translates loosely to 'poor man's pudding'," Powell says. "It's like a cake batter and you put it in a dish and refrigerate it overnight, pour maple syrup and cream over it and bake it so it soaks up all the goods and turns out all caramelly. We're serving ours with vanilla ice-cream."

On the drinks front it's all about local craft beers on tap from the likes of Nomad, Brew Cult and Young Henrys (and their cider), and a fun selection of local and international wines. "We haven't gone all natural and it's not a strictly biodynamic or organic wine list," he says, "but there's a really good mix. There are some skin-contact wines and a few Australian and Argentine wines."

Roll on Wednesday.

LP's Quality Meats, 1/12-16 Chippen St, Chippendale, NSW, (02) 8399 0929. Open dinner Wed-Sun and lunch Fri and Sun; no bookings, except for parties of eight or more.

Looking for more Sydney dining options? Check out our list of the best restaurants in Sydney.

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