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.
Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
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.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
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.
We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
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.
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.
Between her backyard and laundry in Melbourne, Victoria
Pemberton has spent the past four years up to her elbows in vats of
indigo, practising the ancient Japanese art of shibori dyeing.
Pemberton uses everything from PVC pipes to beer coasters to create
patterns, resulting in a unique collection of hand-sewn
tablecloths, napkins and tea towels that will brighten your table
setting and mood in equal measure.
What drew you to shibori, Victoria?
I'm always trying to achieve a solid, consistent shade of blue - regardless of whether I'm using itajime (creating blank space) or arashi (pole-wrapping) shibori techniques. That's the kind of work you would get if you went to Japan, where some masters spend their entire lives studying and trying to achieve that perfect colour.
What's working with indigo like?
I only use natural, plant-derived dyes, and you have to do repeat dipping to build up the shade of colour. For a pale indigo you might only dip one to three times, and for a really dark, midnight-blue indigo you're looking at upwards of seven dips in the vat. It requires a lot of patience.
What's the best part of the dyeing process?
After your first dip, the fabric will be a yellow-green colour, and then as it hits the air, the dye oxidises and changes to blue. It's kind of like Polaroid film, when the chemicals in the photo react and an image slowly emerges.
Bind|Fold, from $25. Clockwise from top left: furoshiki, $55; dark indigo tablecloth, $190; pale indigo tablecloth, $190; furoshiki in shibori splash, $55; furoshiki in squares, $55; tea towel in arashi, $30; tea towel in shibori moon, $30.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Globetrotting coffee-obsessives, meet the Rok espresso maker...
Raise your gateaux to new heights with a glam cake stand.
Accent marble with timber and metallics for wintry cool.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×