10 food and drink advent calendars to kick off the season of feasting
A delectable countdown awaits.
Creating a Christmas like no other: Gourmet Traveller’s ultimate guide
Food, wine, gifts… How to elevate the most magical celebration on the calendar.
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Spiced roast duck with peaches and oranges
Made for the Christmas main event.
Spiced plum, cherry and coffee trifle with cardamom crumb
Need a Christmas dessert to impress? Look here.
Cherry and gingerbread bombe Alaska
For dessert with drama.
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Choux wreaths with burnt-honey cream, raspberries and sesame praline
This is one one impressive - and delicious - dessert.
Peach pavlova trifle with brandy custard
Two favourite desserts combine in this peach and pavlova trifle.
Berry and pistachio stacked pavlova
This three-tiered berry and pistachio pavlova is a real showstopper.
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Frank Camorra’s party paella
How to feed a crowd.
Liberté’s garlic prawns with chilli and Thai basil
A tried-and-true combination.
How to make crème anglaise
Your one-way ticket to silky smooth results.
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Jaclyn Koludrovic’s gluten-free lemon verbena, white chocolate and fig tart
A contemporary trio of flavours in a dietary-friendly tart.
How to put together an impressive seafood platter
It’s big. It’s bold. It’s an occasion in itself – the classic plateau de fruits de mer is a thing of joy. Here's what's needed to do it justice.
Christmas Spritz
Summer cherries and Lambrusco combine in a Spritz that screams Christmas in Australia.
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How to build a gingerbread house
Baker? Builder? This Christmas, you can be both.
“Really, any excuse to have the family together, and we’ll take it”: how chefs do Christmas a little differently
Hanukkah and Christmas family feasts, a three-part extravaganza on the big day by a veteran Melbourne chef, and a party for women who have survived domestic violence. This is what Christmas looks like for these players in the food and hospitality world.
Speculaas (spiced Christmas cookies)
These are some grown-up treats that Santa won't mind chasing with a glass of ice-cold milk – and neither will you.
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Seafood platter with chervil butter and a trio of sauces
The quintessential festive crowd-pleaser.
David Moyle’s sparkling shiraz and vanilla ice-cream spider
We love the ruby colour of this dessert cocktail, as well as its make-ahead potential. It has easy entertaining written all over it.
Whole glazed ham with roasted figs
For fans of ham of the sticky glazed kind.
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Lauren Eldridge’s eggnog custard tarts
Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.
Eggnog ice-pops with milk crumb
The traditional Christmas treat receives a very Australian makeover.
How to make fruit mince tarts
Pâtissière extraordinaire Lorraine Godsmark of Sydney pâtisserie Lorraine's reveals the secrets to her highly sought-after Christmas tarts.
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Lauren Eldridge’s Christmas fruit pudding frozen nougatine
A cool spin on the traditional yuletide pud.
Lauren Eldridge’s white chocolate and pistachio profiterole wreath
For a Christmas dessert to remember.
Jaclyn Koludrovic’s gluten-free fruit mince crostata
The pastry chef's dietary-inclusive take on a Christmas treat.
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A brief history of eggnog, plus a recipe
This fluffy white libation looks innocent enough, but it can pack a hearty festive punch.
Panettone
The Italian fruit-studded sweet bread, all wrapped up for Christmas.
Flour and Stone’s guide to making the perfect pavlova
Pavlovas seem simple enough, but they reward care and patience. Baking extraordinaire Nadine Ingram whisks us through the essentials.
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Coming soon: the Four Pillars Australian Christmas Gin for 2020
There’s one tradition that can’t be killed off this year, and that’s the highly awaited annual release of this yuletide tipple.
Frank Camorra’s dorada al fondo con patatas (marinated whole snapper baked on potatoes and peppers)
The roast fish dinner that's guaranteed to make a splash.
Mike McEnearney’s grilled prawn, watermelon and tomato salad
Summer's greatest hits, all in one bowl.
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Lauren Eldridge’s no-churn passionfruit ice-cream with lime sherbet and blackberries
The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.
How to properly shop for groceries this Christmas
Organising what produce to buy giving you the cold sweats? Unsure what to order, how to store it and where to even begin? We go straight to the experts to find out.
Lauren Eldridge’s brunkager (spiced Danish gingerbread biscuits)
Make a double batch of these biscuits. They'll disappear in a snap.
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Australia’s best chefs share their Christmas cooking tips
Let the experts give you a helping hand.
Frozen bûche de Noël
This hazelnut-semifreddo version of the classic Yule log is here to save your Australian Christmas.
Christmas ham glazes from Australia’s best chefs
If a ham is the ruler of the Christmas table, a well-made glaze is its crown. Here some of our leading culinary lights share their favourite formulas. It's brush hour.
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Sydney’s Sonoma and Icebergs to release a limited-edition panettone in time for Christmas
With macadamias, milk chocolate and Davidson’s plum, this is the sort of panettone that Nonna would recognise, but would never cook.
Prawn cocktail tower
And that’s a wrap – the perfect self-serve summer dish.
What wines should you pair with your Christmas menu?
Robin Tedder of Glenguin Estate gives the lowdown on which drops are the best match for your festive menu, from the prawns straight through to the ham and dessert.
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Mike McEnearney’s fig salad with roast onions, walnuts and radicchio
A purple-hued salad that celebrates the best of fig season.
Gingerbread
Our quick and easy recipe for the sweet, spiced biscuit.
Spice-roasted duck with figs
Duck is the ideal main attraction for a smaller Christmas gathering, particularly when spiced and paired with lush summer figs.
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Andrew McConnell’s roast goose with prunes, port and walnuts
Go all out this Christmas with roast goose - it's worth the investment.
Roast ocean trout with cucumber and preserved lemon salad
Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.
Brined barbecued turkey with spices and a piri piri sauce
A lidded barbecue is the answer to everyone’s prayers in the heat of summer, and brining the turkey ensures a deliciously tender result.
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Lauren Eldridge’s apricot, honey, coffee and macadamia trifle
The Berowra Waters Inn pastry chef is known for her original take on desserts, and this trifle is her latest Christmas-ready offering.
Lauren Eldridge’s brown-sugar pavlova with mango, hibiscus, hazelnut and coconut cream
It's everything you could want in a pav.
The best Christmas hams for 2019
What makes a perfect Christmas ham? We asked a panel of experts to blind-taste test nine different versions, and the results are in.
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Roasted pork with the best crackling and roasted nectarines
However hot it is outside, this roast pork is worth the oven time.
Heston Blumenthal’s roast turkey and gravy
Britain’s culinary wizard has cooked turkey every which way to arrive at this ultimate Christmas roast.
Spinach and ricotta rotolo
This vibrant dish will thrill more than just the vegetarians at your Christmas table.
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Pfeffernüsse
These spiced German biscuits are a traditional treat come Christmas, but really, we love them any time of year.
Hugh Wennerbom’s frozen nougat
A no-churn frozen confection that's as easy to make as it is delicious to eat.
13 Christmas gift ideas for the food lover in your life
A round-up of the best gourmet gifts.
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Bookmark these nougat recipes for Christmas
Soft and chewy or firm and crunchy – the choice is yours.
Fleet’s seafood platter with Marie Rose sauce
Add a squeeze of lemon and you're set.
A step by step guide to making this cranberry, pistachio and almond nougat
Sweet sticky nougat isn't difficult to make, but timing is essential to its success.
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Flour & Stone’s stollen with sour cherries
This recipe makes two loaves of the spiced German fruit bread - keep one for Christmas Day, and give the other as a gift.
Fleet’s cabbage and kale slaw with roasted yeast dressing
Discover the wonders of savoury yeast – it adds a umami punch to this slaw.
How to make trifle
Catherine Adams breaks down the trifle step-by-step, sharing how to create a winning trinity of sponge, fruit and creaminess.
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Coming soon: the annual release of Four Pillars Australian Christmas Gin for 2019
Same yuletide gin, new label that immediately conjures that Cold Chisel song. But be quick – this one’s always a sellout.
Phil Wood’s semolina cake with orange ice-cream and eggnog custard
With the Laura chef's dessert, it's Christmas time, every time.
Our best Christmas in July recipes
Finally, some proper cold weather for all that ham-eating.
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Cauliflower piccalilli with ham and buttermilk biscuits
You'll fall in love with this turmeric cauliflower piccalilli. They're a perfect match with sliced ham and buttermilk biscuits, the savoury American cousin to scones.
Fleet’s cured mackerel with tomatoes and sourdough bread
Curing fish is easier than you think.
Amy Hamilton’s crab with fried-shallot butter and green peppercorns
Fact: fried-shallot butter makes everything taste better.
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Flour and Stone’s trifle with madeleines, lemon curd and peaches
Nadine Ingram of Sydney's Flour and Stone shares her showstopping Christmas dessert.
Jacqui Challinor’s roast pork shoulder with ajo blanco
If pork and crackling are your Christmas essentials, this dish will tick all the boxes.
Danielle Alvarez’s summer vegetable tian
It works as a delicious side or can hold its own as main.
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Ben Russell’s roasted mustard-glazed duck with peach, fennel and almond salad
Try a classic mustard glaze on roast duck and unlock whole new levels of flavour. Aria Brisbane's Ben Russell leads the way.
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Victor Liong’s char siu-glazed leg ham
Lee Ho Fook chef Victor Liong's ham glaze delivers all the flavours of char siu pork you know and love with a side of Christmas cheer.
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Genius Christmas gifts
The gift ideas you're yet to consider.
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Jock Zonfrillo’s roast turkey with native herbs and spices
Give the Christmas classic of roast turkey an Australian twist with this recipe by Orana chef Jock Zonfrillo.
Essential Australian Christmas recipes to try this year
Everything you need to plan a memorable Christmas Day, from the first round of drinks to the last bite of trifle.
Watermelon-rose pavlova wreath
This wreath-shaped pavlova ramps up the festivity factor. A cream made with a simple drained yoghurt makes a change from the more usual cream topping and cuts through the sweetness of the pav.
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Frozen spiced chocolate pavlova
Dark chocolate semifreddo is topped with a cinnamon, clove and nutmeg-spiced pavlova for a show-stopping finish to a meal.
Barbecued lobster tails with lemon drawn butter and corn-radish salad
Keep things simple with a lemon and garlic butter that allows the sweet lobster to shine through.
Summer trifle
No stress and no fuss. This dessert can be whipped up with minimal effort.
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Blackberry and lemon mini pavlovas
A tarter-than-usual lemon curd offsets pavlova's sweetness, while blackberries add a delightful summer fragrance.
Passionfruit and mango pavlova
This recipe features a crisp, lime-scented meringue topped with layers of tart passionfruit curd. The finishing touch? Summer's sweetest mangoes, of course.
Seared tuna with dill cucumbers and potato salad
Crowd-pleasing main courses needn't be complicated. This single piece of tuna is more than up to the job and much of the work can be done ahead of time.
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Kylie Kwong’s Christmas fried rice
We've teamed up with OzHarvest and Kylie Kwong to create Gourmet Leftovers: a fried rice that uses up your Christmas produce.
Darren Robertson’s shaved zucchini salad with Christmas ham and macadamias
We've teamed up with OzHarvest and Darren Robertson to create Gourmet Leftovers: a zucchini salad that uses up any odd ends from Christmas.
Josh Niland’s Boxing Day omelette
Fridge full of leftovers after your last big party? Brunch the next day is a cinch with a bit of advice from Saint Peter chef Josh Niland, who shares his recipe for a fluffy omelette.
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Try before you buy at the GT x STILY Christmas Boutiques
There's much more than shopping at the Gourmet Traveller Christmas Boutiques. From styling workshops and soda dégustations to live bees and natural wine, here's the full rundown of events.
The GT x STILY Christmas Boutique is now open
The Gourmet Traveller x Sorry Thanks I Love You Christmas Boutique is now open, and with the help of the country’s best chefs, sommeliers and producers, it’s a feast for all occasions.
Christmas gifts at the GT x STILY Christmas Boutique
The Gourmet Traveller x Sorry Thanks I Love You Christmas Boutique is open soon, and with the help of the country’s best chefs, sommeliers and producers, it’s a feast for all occasions.
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Four Pillars releases a new batch of its Australian Christmas Gin
The same pudding flavour, but with more Christmas spirit.
The perfect gift for every gourmet
Give the gift of an unforgettable dining experience, hand selected by the Gourmet Traveller team.
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The GT x STILY Christmas Boutique is back
The Gourmet Traveller x Sorry Thanks I Love You Christmas Boutique is back for its second year, and this time there’s twice as much to be excited about.
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Saint Peter’s scallops with citrus dressing
"Scallops and citrus have a wonderful synergy whether they're raw or cooked," says Saint Peter's Josh Niland.
Paul Carmichael’s recipes for a Caribbean feast
You can take the boy out of Barbados but you can’t take the big-hearted Bajan spirit out of Paul Carmichael’s Christmas spread. The chef from Sydney’s Momofuku Seiobo shares the greatest hits from the generous table his mother lays on for the big day back home.
Paul Carmichael’s Creole fish
Restaurant Momofuku Seiobo chef Paul Carmichael has added a modern twist to his Mother's Creole sauce recipe. Rather than smothering the snapper in the spicy sauce, Carmichael encloses the sauce and the fish in a banana leaf parcel, en-papillote style.
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Peach and ginger roast turkey
Roast turkey just got more interesting. Here, we've basted it with an Asian-inspired sticky peach glaze then roasted it to a beautifully rich finish.
Paul Carmichael’s peas and rice
Momofuku Seiobo chef Paul Carmichael based his peas and rice recipe off the classic Caribbean staple. His own green seasoning made with habanero chilli adds extra spice.
Baked golden trout with roe
While a baked whole trout looks impressive, it's a pretty simple procedure. We've baked this one with an aromatic riesling and lemon rind to coax out fresh flavours.
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Turkey and pistachio terrine with pickled nectarines
Pickled nectarines on the side are the perfect accompaniment for this turkey and pistachio terrine, cutting through the richness with light and fruity notes.
Paul Carmichael’s curried lamb leg
Restaurant Momofuku Seiobo chef Paul Carmichael slow-cooks his curried lamb leg "until it falls off the bone." It's as excellent as it sounds.
