Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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And his lucky host city is…
From an art-fuelled Friday night to fish and chips on the sand, Melbourne is packed with adventure this summer - all of it delicious.
No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
"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 in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.
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.
Colour, texture and form sets life-inspired tableware ranges
Two days a week Marloe Morgan travels south from her cooperative art studio in northern New South Wales to Lismore, where she's completing a Diploma of Ceramics. The journey brings her plenty of inspiration for her high-fired, hand-thrown stoneware. From shallow bowls awash with popping orange and yellow, to organic-shaped platters and high-gloss rain-print sake cups - no two pieces are the same and each is designed with sharing, entertaining and everyday use in mind.
What techniques do you use in creating your pieces?
I throw on the potter's wheel, slip-cast using moulds of work I have thrown, and hand-build using pinching and slab-rolling techniques. Not all creations can be realised using just the one technique and being able to work across different processes from project to project is important.
I also spend a lot of time testing and formulating my own custom glazes, researching glaze chemistry and tweaking the recipes.
What's the Marloe Morgan bespoke service all about?
A client will approach me with an idea and I design, sample and produce the work to scope. This allows individuals to have a custom product designed and produced in Australia exactly to their specifications. Anything is possible.
Marloe Morgan Ceramics, from $18 (mini dish).
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