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.

O Tama Carey is back: taking it to the street

O Tama Carey (right)

O Tama Carey (right)

The ex-Berta chef returns to Sydney with Sri Lankan street food.

The diners of Sydney mourned the day O Tama Carey left Berta in 2014, but one of the city's most talented and intuitive chefs is back, with a bold new plan: Sri Lankan street food. As anyone who has tasted Carey's crub curry will attest, she's a savvy interpreter of her culinary heritage, which makes the prospect of Lankan Filling Station, an "open-all-the-time hopper shop", mighty tantalising.

Hoppers, bowl-shaped pancakes of fermented rice flour and coconut, are a Sri Lankan staple (here's a recipe). (Food writer Madhur Jaffrey once described them as the love child of a crumpet and a crêpe.) They're eaten topped with curries and sambols, and often made with an egg cooked into them.

Carey plans to offer hers with and without eggs, with a choice of curries, potato, prawn, fish, mutton and chicken among them.

Sounds exciting? Damn straight. There's one small hitch: "We haven't found a site yet." While Carey and her partners scour the city (or, more specifically, the part of the city between Chippendale and Town Hall) for a suitable location, they'll be testing the waters doing Sunday nights at Brickfields bakery in Chippendale, starting with Sundays July 10 and 17. Hop to it.

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Hot Plates: Atlas Dining, Melbourne
08.12.2016
Alain Passard is coming to Australia
08.12.2016
Gilson opens in South Yarra, Melbourne
06.12.2016
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05.12.2016
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29.11.2016
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