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.

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.

Clayton Wells at LuMi

Clayton Wells and Federico Zanellato

Clayton Wells and Federico Zanellato

Our restaurant critics' picks of the latest and best eats around the country right now: LuMi, Sydney.

We're a bit excited about Automata, the first solo venture of Momofuku Seiobo alumnus Clayton Wells, so hearing that its opening has been pushed back to after July was a blow. Luckily he's joining forces with fellow chef-to-watch Federico Zanellato at LuMi to bring you Chef's Tales, a pair of eight-course lunches on two Sundays in April. The menus won't be decided until just before each event, but expect the likes of smoked egg-yolk agnolotti with vegetable dashi and dried caviar from Zanellato, and stracciatella with fermented pumpkin, pumpkin seed oil and mandarin from Wells.

Chef's Tales will take place on 12 and 26 April at LuMi; $105 per person for eight courses or $200 per person with matching wines. 56 Pirrama Rd, Pyrmont, NSW, (02) 9571 1999

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.


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