Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
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.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas Day.
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.
"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.
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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
"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."
Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.
Welcome to our new series On the House, in which the tenders of our favourite bars talk us through their spiritual homes, glass by glass. First up, co-owner and sommelier at Melbourne's Bar Liberty, Banjo Harris Plane.
Bar Liberty is an alcohol bar. By that I mean
that it's not just a wine bar, or a cocktail bar, or whatever. We
serve all types of fermented beverages, and all of them are (in our
minds) excellent. We got sick of being served industrialised
no-flavour lagers in fancy restaurants. We were over being offered
bland, commercial pinot gris in otherwise outstanding cocktail
bars. We are a place for everyone to drink everything. And it's all
To start: a glass of our bespoke sherry-esque blend, using Pennyweight. Over summer, it's 75 per cent fresh palomino juice blended with 25 per cent Constance Fino. We'll change it with the seasons, but for now it's all crunchy almonds, mildly oxidative and very saline. Smells a bit like sake. It's a no-brainer with oysters, but slays the prawns with miso and macadamia as well. Also, we serve this from our modified bar globe that roams around the bar like the best Champagne trolley you've never seen.
To accompany your meal: a bottle of chenin blanc. We've got a couple of feature pages on the list - at the moment we're looking at chenin blanc and Beaujolais. We have chenin blanc from four different countries and will be unceasing in our search for more. Chenin is a grape that is complex yet refreshing and can be drunk with a wide array of foods. We have a menu full of bold, assertive flavours, and the fleshiness of chenin can stand up to more than you might expect, always backed up by a lightning bolt of clean acidity.
To finish your meal: 50/50 Club. We're serving 50 grams of Comté with 50ml of vin jaune. At the moment it's 24-month-old Marcel Petite Comté with 2005 Didier Grappe vin jaune. They both come from the Jura, and together are one of the finest food and wine matches around. They both have a palate of nutty background flavours and a real salty hit. The intensity of the acidity is rounded out by the creaminess of the cheese. Spot on.
To finish your night: a nip of overmatured Bourbon served from the rear spare tyre of a porcelain 1956 Ford Thunderbird. The whiskey is over 30 years old and is starting to sweeten (in a molasses kinda way), thus is pretty hedonistic.
If none of that tickles your fancy, then we've got a deep list of beers, plenty of wine of every colour and shape, and well thought-out cocktails that are delicious. There are also a few bottles of wine that are (probably) older than you are. Plus, if you don't drink alcohol (either temporarily or permanently), we've still got stuff for you - we're making our own ginger beer and grapefruit soda, and have a nifty cold-drip coffee set-up. We got you covered.
Give me Liberty or give me death.
Bar Liberty, 234 Johnston St, Fitzroy, Vic. Kitchen open Wed-Sat 5pm-11pm, Sun noon-9pm; bar open until 1am Mon-Sat, 11pm Sundays.
Banjo Harris Plane is co-owner and sommelier at Bar Liberty.
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 ...
Did the cocktail game just get easier? We look at why more a...
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...
Matt Bax gives us the inside scoop on his new Melbourne bar.
It’s a rum business when the classic fizz gets the Crusta tr...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×