The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Shaken, Stirred, Flamed & Thrown

We ask Eau de Vie owner and Shaken, Stirred, Flamed & Thrown author Sven Almenning why we should buy his book.

Why should we buy your book, Sven?
I think anyone who likes entertaining, or hosting friends and guests at home should be able to mix up a few killer cocktails. This book is for them. Whether you simply want to experiment with your favourite Eau de Vie signature drinks at home, or are looking for a great classic recipe this book is for you. Unlike most cocktail books we're not just rehashing old classics, but mostly offering our own drinks alongside beautiful photography to help guide you towards cocktail perfection.

Where's the best place to start?
It doesn't get much easier than the classics; a Martini, Martinez, Manhattan and Old Fashioned are great places to start. Then move on to our suggested variations for a bit more fun and added challenges.

What's the toughest recipe?
Mixology really is fairly simple once you have step-by-step recipes, so I'm not sure anything is too hard, especially if you're handy in the kitchen. I'd say the toughest recipes would be those that call for homemade ingredients such as the lager syrup in the Bloomsbury Bitter or the smoked cola syrup in the Fancy Jack & Cola. Those looking for a challenge, however, may have fun learning the throwing technique used for making our signature Blue Blazer.

Does the home mixologist need specialised gear and ingredients?
A lot of the recipes are fairly straightforward and can be made with readily available ingredients. However, as we feature a number of our signature drinks there are, of course, a fair few that require you to make your own syrups, purées and sodas; we often offer instructions on how to do this. As far as specialised equipment, there aren't many drinks in there that can't be made using a cocktail shaker, a bar spoon and a strainer. However, we're big fans of using vintage and fanciful equipment to add an element of theatre.

Best part of the book?
The caricatures of our staff! I think the final chapter on how to make your own, where we talk about the processes that go into creating your own signature cocktails, is pretty neat. Otherwise I think the photography is the best I've seen in a cocktail book, although, of course, I am biased.

The final push?
If you're not sold already what can I possibly say? If it's not for you then surely you have a friend or two who could use a beautiful and banging guide to awesome cocktails. Kapow!

Shaken, Stirred, Flamed & Thrown by Sven Almenning (self-published, $49.95, hbk) is available from Berkelouw Books, Ariel Booksellers, Oscar & Friends Booksellers, Macleay Bookshop and Gleebooks, as well as over the bar at Eau De Vie in Sydney and Melbourne, and online via Eau de Vie's Facebook page.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Tropical Swizzle
13.01.2017
Seymour’s cocktail bar opens in Brisbane
15.12.2016
Toreador #2
14.12.2016
Handpicked Wines opens a cellar door in Sydney
10.12.2016
Top drops: December 2016
08.12.2016
50/50 Sazerac
05.12.2016
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Signature drinks

Thirty of our favourite drinks from Australia's best bars an...

Top drinks this month: July 2015

Our top drinks for the month, including pinot noir, gamay, c...

Top drinks of the month: August 2015

Our top drinks for the month, including mataro, malbec, temp...

Hot 100 2015 - Drinks

The world is getting hotter and we’re not talking about glob...

Mover, shaker

The best thing you can take to a party, according to cocktai...

The Galley Room’s Herbie Hancock

Watermelon. Honey. Lemon. Gin. Just add summer.

Chandelier Bar’s Throgg’s Neck

The Horse’s Neck goes uptown in Adelaide.

1806’s Eros Gin Fizz

Yoghurt drinks are coming at you thick and fast.

Sky Bar’s Havana Pearl

Taking you higher with the flavours of rum, ginger and pine...

Loft’s Pimms and Roses

Everything’s coming up English-country-garden with this gent...

The Den’s 20th Century

An uptown classic from a downstairs favourite.

Romeo Lane’s Fortunato

Bourbon meets the complexity of sweet and dry Sherry in The ...

How to improve your wine-tasting ability

Drinking wine is more than a matter of taste, writes Max All...

Australian malbec on the rise

Malbec is on the rise, with local winemakers producing plush...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×