The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

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.

Mango recipes

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.

Paul Carmichael's great cake

"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."

Summer feta recipes

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 bar at Dinner by Heston goes public

Dinner by Heston Bar's Olive Leaf Martini

Dinner by Heston Bar's Olive Leaf Martini

No dinner booking at Dinner? No problem, there's a newly available seat at the bar.

Tony Conigliaro's pale, clear, otherworldly version of a Bloody Mary at Dinner by Heston Blumenthal is a thing of wonder and a must for any self-respecting cocktail hound. The problem, until now, was that access to the Bloody Mary was restricted to restaurant guests. That changes this week when Dinner's glamorous old school bar opens to all comers from 10 every night.

Conigliaro, a pioneering London-based cocktail expert, is flying into Melbourne this week and will be behind the bar from Wednesday through to Saturday fine-tuning the list and introducing several new cocktails that he and Dinner chef Ashley Palmer-Watts have been dreaming up at The Drink Factory, a London-based "laboratory where concepts are transformed into drinkable realities by a host of machinery and techniques normally associated with chefs and science".

"I've known Heston and Ashley for a number of years now so it was quite a natural progression for us to work together on the cocktails at Dinner in Melbourne," says Conigliaro. "It's a collaborative process in that we got to experience the work in the Dinner kitchen and have access to their historical reference points and research for the food. We like to keep ingredients fresh and in line with the desires for the season."

New drinks on the list include an Australian representative among historical English and American references (Bucks Fizz, Mint Rickey, Olive Leaf Martini). The Terroir Barossa consists of vodka distilled with flint, clay and fern that "represents the flavour of Australian soil".

It's also the end point of the list's "journey" from England to Australia that starts with White Cliffs, a chalk liqueur and Champagne concoction representing the Dover landmark.

But for local cocktail lovers, Conigliaro's arrival in Melbourne also marks a starting point by releasing his unique booze alchemy to a wider crowd. Drinks at Dinner may well become a thing.

Dinner by Heston Blumenthal,Crown Towers, Level 3, 8 Whiteman St, Southbank, Vic, (03) 9292 5779, dinnerbyheston.com.au

Bar open to the general public daily from 10pm-midnight.

Newsletter

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

Latest news
Top drops: December 2016
08.12.2016
Royal Mail Hotel unveils $2.8 million cellar
02.12.2016
El Diablo
02.12.2016
The Everleigh's summer of cocktails
01.12.2016
Top drops: November 2016
22.11.2016
Four Pillars’ Australian Christmas Gin
21.11.2016
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

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.

×