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.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
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.
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.
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.
"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.
The National Indigenous Culinary Institute - a program which
partners with William Angliss Institute and a league of the city's
top restaurants to help young indigenous students achieve a
culinary education - introduced its new apprentices on Monday 28
October at a cocktail party at Sydney's Café Nice. The students
have been working in some of the city's most respected kitchens,
each under the guidance of a culinary guardian, Guillaume Brahimi,
Peter Doyle of Est., Aria's Matt Moran and Barry McDonald from Café
Nice and Café Sopra, among them.
"It's been an amazing experience," says Ashleigh Jarvis (pictured front row, centre), one of the NICI's first students, who's been doing her apprenticeship at Café Nice. "Being at a French restaurant and in the city, I'm overwhelmed... it means so much to me."
The students will now take up a second apprenticeship at a new
kitchen as the NICI begins its search for the next batch of talent
for its 2014 trainee program.
Jarvis has her fingers crossed for a placement at Rockpool Bar & Grill in Sydney.
The food Tapenade and goat's cheese sandwiches, caramelised onion tarts, pâté with tamarillo chutney on crostini, and Niçoise sandwiches.
The drink Pommery Brut Apanage and Fratelli's own pinot grigio, pinot noir and nebbiolo.
We loved Caramelised onion tarts are always a plus, but it was the apprentices and their shared experiences that stole the show on this particular occasion.
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