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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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."
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.
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.
Time flies when you're having fun. Swiss watch company Jaeger-Le Coultre
celebrated its 180th birthday with an anniversary dinner on Sydney
Harbour in the sails of the Opera House. Guillaume at Bennelong
played host to the event, attended by a suitably fashion-savvy
crowd including thoroughbred-sale entrepreneurs Arthur and
Charlotte Inglis, tailor Patrick Johnson and his interior designer
wife, Tamsin, opera singers Julie Lea Goodwin and Michael Cormick,
, Jaeger-Le Coultre South East Asia and Australia managing director
Alexis de Laporte, as well as guest of honour, Jaeger-Le Coultre
artistic director Janek Deleskiewicz, in town from Switzerland's
Vallée de Joux for the event. Brahimi's menu - including a dessert
of tarte Tatin assembled at the table and designed to mimic the
mechanics of the watches - rose to the occasion. Sydney Dance
Company choreographer Michael Boyd's dance routine was inspired by
time and motion, but the real stars of the night were the
collection of rare Jaeger-Le Coultre timepieces on display.
The food Roulade of smoked salmon with Avruga caviar canapés, cauliflower velouté with caviar and lobster, lamb with green asparagus, broad beans, morels, truffle and lamb jus served with Brahimi's signature Paris mash and the aforementioned tarte Tatin.
The drink 2013 Lethbridge Pinot Gris (a great match with the cauliflower and lobster velouté), 2011 A. Retief Chardonnay, and a 2008 Bloodwood "Maurice" Caberbet Sauvignon poured with the lamb.
We loved Louis Roederer on arrival with Gourmet Traveller's favourite party snack, Guillaume Brahimi's crab sandwiches.
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