Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Est's crack troupe of waiters is ferrying an extra-special
line-up of dishes this month. An eight-course tasting menu, Peter's
Best at Est, marks
executive chef Peter Doyle's 10 years at the fine-diner. But with a
repertoire that spans four decades, why stop at one? So Doyle has
put together a greatest-hits compilation that draws from his back
catalogue as well as the present, and shows good taste never goes
out of fashion.
And what might his teenage self say about where he is today? "My 16-year-old self didn't have the slightest idea that I might be a chef," he says, "but he definitely would have thought it was a great idea to start work late enough to allow time for a surf whenever the waves were good. So, from that point of view, I'm sure he would say 'well done'." Indeed.
GT attended a dinner to introduce the celebratory menu, which will run until the end of November.
The food The menu nimbly traversed the decades, from 1988 - quail breast and bone marrow wrapped in Savoy cabbage - to the present. Classics from the Est menu included gazpacho consommé with buffalo mozzarella and green tomato, which first appeared in 2004, partnered at this particular dinner with its contemporary vintage of Dom Pérignon.
The drinks Dan Sharp, Est's head sommelier, masterminded the wine matches; stars included the Brash Higgins 2013 "SMR" Semillon-Riesling Field Blend, a vintage that produced only 600 bottles, half of which have been snapped up by Merivale group sommelier Franck Moreau. The 2011 Porter Creek Russian River Valley "Old Vine" Chardonnay, meanwhile, made a worthy partner to John Dory and grilled scallop with sauce Jacqueline.
We loved Everything, really, including the magnificent room and the choreographed service, but if we had to choose, it would be the raviolo of prawn with crab boudin, snow peas, ginger, soy and coriander - as fresh today as when it débuted in 1989.
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