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 firstname.lastname@example.org 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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
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.
"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.
Canberra just keeps getting cooler - and we're not talking
about the weather.
Building on an already impressive cocktail and aperitivo bar offering - which includes top-shelf contenders Monster in Hotel Hotel, Bacaro at Italian & Sons and the much-loved underground speakeasy Molly - the drinks scene in our nation's capital continues to make room for new and interesting friends at the bar.
Bar Rochford opened in March on the upstairs level of the historic Melbourne Building in Civic. Its focus? Sharp cocktails by the fireplace, natural wines from Jauma to Jamsheed, the likes of lamb tartare with Jerusalem artichoke (from a former Sixpenny and Eightysix chef, no less) and a vinyl-only playlist (hello rockabilly on 45s). Rochford's co-owner and bartender Nick Smith spent seven years in Melbourne and was inspired by the small-bar scene there. "We wanted to bring something servicedriven to Canberra that combined art, music, good food and wine," he says. "Not just a bar or just a restaurant, but somewhere in between."
Another upstairs hit in Civic is the breezy, Cuban-themed Highball Express - which quite possibly houses Australia's biggest range of rums and is from the same bar czars that are behind drinking dens Molly and the newly opened Black Market. "Canberra's growin' up," says Highball director Lorenzo Focarile. "The bar scene is evolving and changing so quickly, it's a very exciting time to help redefine the industry and culture."
In Acton, near Hotel Hotel, Black Market has moved into the basement of A Baker, and is busy slinging rare and limited-edition spirits, cocktails made with dry ice and fat-washing techniques (duck fat-washed Cognac, bacon-washed bourbon), and bar snacks such as beef jerky set alight with whisky before your eyes. "It's the kind of place you can feel like you're at the part , but still have a conversation," says co-director Antony Arena. Good thing Canberra's bean scene is also brilliant and ever-expanding. Head for a roast at Ona, Barrio or The Cupping Room to sooth any hangover blues.
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