Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
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.
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.
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.
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.
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.
Show off your baking prowess with smart ovenware. Pie-birds optional.
Looking for some recipes? Here are all our favourite sweet pies.
In descending order, left to right;
1 - Large fluted tin (27cm x 5cm), $14.75, from The Bay Tree.
2 - Goldtouch Nonstick 23cm pie dish, $28, from Williams-Sonoma.
3 - Baked 23cm glass pie dish, $20, from Williams-Sonoma.
4 - Stoneware 23cm pie dish in Marseille Blue, $65, from Le Creuset.
5 - Anchor Hocking 15cm mini glass pie dish, $8, from Williams-Sonoma.
6 - White Basics fluted flan dish (9cm x 4cm), $2, from Maxwell & Williams.
7 - Stoneware 23cm pie dish, $80 for a set of three, from Williams-Sonoma.
8 - Emile Henry Artisan 27cm ruffled pie dish, $60, from Williams-Sonoma.
9 - Oval pie tin (14cm x 10cm), $2.75, from The Bay Tree.
10 - White Basics 13cm flan dish, $3.95, from Maxwell & Williams.
11 - Pie dish (26cm) in Ash, $115, from Mud Australia.
12 - Flip Flop Slip 23cm pie dish in Cobalt, $95, from The Fortynine Studio.
13 - Robert Gordon Storm 30.5cm fluted pie dish, $59.95, from Myer.
14 - Emile Henry 15cm mini ruffled pie dish, $34, from Williams-Sonoma.
15 - La Cuisson 25cm pie dish in Duck Egg Blue, $44.95, from Chasseur.
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