Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Melbourne provided 14 answers.
It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever, writes Michael Harden.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
When it’s time to raise a toast, choose a glass that rises to the occasion.
Chef's around Australia are taking hams to the next level this Christmas.
Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.
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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.
You mightn't know the name but if you take your booze at all seriously you ought to know the face. James Tait has been the bar guy at a slew of Melbourne's finest - from Der Raum and Black Pearl to his current incarnation as sommelier at Lee Ho Fook - and in September he'll be throwing open the doors on his own juke joint.
Gin Lane will be a co-production with his wife, Cara Tait, a former financial controller at Coda and Tonka, and serial hospitality entrepreneur Peter Bartholomew. The man behind Rosa's Kitchen and Canteen, Lee Ho Fook, MoVida and many more, Bartholomew has form when it comes to talent-spotting, although this marks his first foray into the world of bars.
"He's pretty excited about the whole thing, actually," says Tait, a Scot who arrived in Australia six years ago. "We all have different talents to bring to the table."
Gin Lane Melbourne, which takes its name from British artist William Hogarth's 1751 print depicting the evils of gin consumption, will stock 400 varieties of mother's ruin, around 20 beers ("we don't have room for that many") and will have a strong wine offering. "I've been into the wine side of things for about three years now so I'm pretty keen on having a really good list. I'll keep it nice and affordable, with plenty of interesting wines."
He promises a "secret weapon" in the food department - a consultant chef with a big reputation - but won't divulge any details, save to say the bar will open with a simple bistro offering.
Project architects Mills Gorman, who were responsible for neighbouring Ombra, are planning a fit-out that's "bright, organic, fresh and light. There's a lot of greenery in Melbourne's bar scene at the moment, but we're making a statement that we're not one of those dingy places."
After lengthy delays, the project was green-lit a few weeks ago by a council decision to let Bartholomew and Tait build another floor on the existing building at the top of Bourke Street (the ground-floor tenant is Flight Centre).
"We had the first floor already and we could have been trading for the past year, but it was so important to us to have the second floor, which will be two-thirds outdoors," says Tait. "I just want a great place to enjoy a drink on a sunny afternoon or a warm evening, a place with really fantastic service… that good old-fashioned hospitality."
Gin Lane Melbourne, 19-21 Bourke St, Melbourne, Vic, ginlanemelbourne.com.au
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