Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!
Subscribe to Gourmet Traveller for your iPad.
We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sokyo's Chase Kojima's new project is something completely new.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Two years ago, Matt Bax closed the doors to Der Raum, the game-changing Melbourne bar recognised as one of the world's cocktail trailblazers. Bar Económico took its place - a rollicking "rum brothel" and roaring contrast to the polish and price-point of its predecessor. Tomorrow, though, Bax brings a little bit of that Der Raum magic back with Bar Exuberante, a slick 14-seat complement to its more gregarious sister on the same site.
"They are totally separate but both rooted in rum culture," says Bax. "Just different ends of the spectrum."
The Exuberante end is fine rums and cocktails kicking off at a not-inconsiderable $22 a pop. "Some of Der Raum's famous creations have been revived and, I'd say, improved," he says. "The fanciness is back in Richmond."
Der Raum's famous Hot Cold Piña Colada makes a comeback, while the BX Cocktail No.1, a variant on Der Raum's New York Minute, comprises Carpano Antica Formula vermouth, Luxardo Maraschino, robust barrel-aged bitters, macerated roasted Guatemalan coffee beans and Ron Zacapa 23-year rum.
"Our Zombie, Daiquiri and Mojito are by far the best I've ever tried," Bax says. He checks himself: "I'm a biased, arrogant bastard, but I'm happy to stand behind that claim."
Drinkers who don't dig on rum aren't left sucking their thumbs, either. Bar Americano's Negroni has migrated south of the CBD and the 1864 Manhattan from Der Raum makes a reappearance.
Bax has lost none of his flair for detail. The ice, as at Bar Americano, is branded. "Of course it makes our drinks taste better," he quips. He's lost none of his taste for top-dollar offerings, either, but you get what you pay for. There's a $30 cocktail, The Airmail, which comes with a letter from one of the world's leading bars (Artesian in London, perhaps, or New York's Attaboy). "You also get to send a letter back," says Bax, "all included in the price of the cocktail." Der Raum's flavour chart is back in the form of a cocktail clock, and the rum list has been simplified into a dart board-inspired target.
"Anyone can, in theory, pick the perfect cocktail or nip of rum without knowing anything about either liquid," says Bax. "It took me about six to nine months to get these two features perfect."
As for the theme, a sort of imperial-era hotel chic: "It's the love child of every pompous hotel I've ever stayed in," he says. "I cringed when I later heard about Wes Anderson's Grand Budapest Hotel coming out, but I'm a massive fan so I don't care about the comparisons."
Bar Exuberante, 438 Church St, Richmond, Vic, (03) 9428 0055
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Watermelon. Honey. Lemon. Gin. Just add summer.
Yoghurt drinks are coming at you thick and fast.
An uptown classic from a downstairs favourite.
Bourbon meets the complexity of sweet and dry Sherry in The ...
This is one D.I.V.O.R.C.E. that’s easy on the palate and the...
Go Greco-Italo retro with George Calombaris, some almond-fla...
An old-school DIY favourite, ripe for a spring fling.
The thinking person’s cure for seasonal affective disorder. ...
A smoky take on the classic precursor to the Daiquiri.
Fresh as it may be, this drink comes with a pedigree.
Shooting to thrill with a hint of the wild Aubrac.
A not-so-soft drink from the deeper recesses of the cocktail...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×