Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Sydney's CBD is in for quite the (fizzy) shake-up when PS40, a combined bar and soda factory, opens this month on King Street.
Sydney bartender Michael Chiem (formerly of Sokyo, Cliff Dive and Bulletin Place) and Thor Bergquist (late of Melbourne's Der Raum and the Experimental Cocktail Club in London and New York) are behind the project. For the past year, while the bar and factory took shape, the duo has been supplying their all-natural PS sodas to restaurants such as Bennelong and Firedoor, and bar and distillery Archie Rose. "So far we've just been distributing the syrups and the venues carbonate them," says Chiem. "At PS40 we'll be able to commercially batch our sodas and tonics in-house. It's going to step it up in a big way."
The site, next door to café favourite Skittle Lane, will house a 500-litre stainless-steel tank to chill and carbonate the sodas, and a bottling machine that's been custom-built for PS40 by Portland brewing experts Meheen. "You'd think we were making beer with all this equipment," says Chiem.
The menu will include the full range of PS drinks with suggested servings for each to boot: the PS wattleseed cola, for instance, is recommended in a Batanga, along with a large measure of tequila, lime juice, green coffee beans and smoked salt.
There'll be 10 other cocktails without a soda focus, too ("Just things we're excited about," says Chiem). The techniques used in one cocktail - fermentation, for example, put to use in a pineapple-sambal cocktail - will not be repeated in the other nine on the list. Bergquist has also come up with a highly sessionable clarified milk punch made using leftover citrus and spices such as fennel seed and cassia bark, teamed with pandan, coconut and rum.
This considered approach will follow through to the beer and wine: local brewers such as Wayward Brewing Co will be on tap, as well as beers from Danish brewery Mikkeller. Wines will skew natural and organic (Domaine Alice Beaufort, Gut Oggau to name a couple) and on the snacks side there'll be charcuterie, terrines and a banh mi with shredded pork skin, pickled daikon and chicken liver pȃté.
The spacious watering hole - mostly black and white with pops of colour - was designed by Livia Lima, a former art director at Spring Studios in London and New York, and seats 50 comfortably, though it can take up to 60 people. "We could have done this in a factory but, being the cocktail bartenders that we are, we chose this site," says Chiem. "We want people to come back after all."
PS40, shop 2, 40 King St, Sydney, NSW, ps-soda.com; open this month, Mon-Sat 4pm-midnight
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