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.
"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."
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
Subtle prints, organic forms and colour are all part of the
Chela Edmunds began her career in textile design, working for labels such as Donna Karan and Vera Wang in New York. Now back in Australia and living by the beach in Victoria's Torquay, Edmunds has spent the last three years channelling her training in print design and her love of colour into Takeawei - a summery line of high-fired mugs, cups and platters awash with sunset tones and patterns.
How has your training in textile design influenced the Takeawei aesthetic?
Unlike with textiles I don't have to think about how wearable a pattern is so this offers some freedom in design. I'm inspired by textile techniques like tie-dye and batik. I try to leave something white and end up covering everything in colour. I can't help it.
Is the glazing process an important part of your work?
I use a combination of slips and glazes to give different effects of rough and smooth. It reminds me of a textiles term for a woven fabric, seersucker, which means "milk and sugar". One without the other wouldn't have the same feel.
What can we expect next for Takeawei?
In June I opened Guild of Objects with fellow potters Brooke Thorn and Tao Oudomvilay. It's a retail, exhibition and workshop space for Australian designers and makers. I'm looking forward to expanding our workshops in clay so that others can learn about the process.
Takeawei ceramics, from $45, guildofobjects.com
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