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 firstname.lastname@example.org 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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
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."
Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.
"Greasy, cheesy and sweet - that's what I don't want it to be,"
says Neil Perry. "I want it to be more like the burgers that I ate
when I was a kid. They were all corner-shop or milk-bar burgers,
grilled fresh, with a nicely toasted bun."
Last night, two hundred lucky Gourmet Traveller readers were given an exclusive preview of Perry's vision at his latest offering, Burger Project. The first of a planned string of stores, it opens today at World Square in Sydney. Perry and his team are calling its core offering "the people's burger" - a combination of grass-fed Cape Grim beef chuck and brisket (ground fresh in-house), with onion, tomato, lettuce, house-made pickles, and (if you're game) cheese and bacon.
Alongside the classic burgers, Perry's menu also spans a banh mi-inspired chicken number, hot wings, a grilled confit mushroom burger and, for the gluten-free folk, a burger in a bowl with extra lettuce.
Perry says the essence of the Project is showing that even at a very reasonable price-point (the standard burger is $7.90), "fabulous ingredients" play their part. "I want people to have a lovely, really long length of flavour that's very clean, juicy and delicious."
The other thing Perry has brought to the burger game is spice. It's best savoured in the spiced pork belly burger (a nod to Spice Temple's famed bar burger), the Korean beef burger with kim-chi and gochujang, or a side of triple-cooked fries with Sichuan salt.
"I think that chilli is second nature in Australia," says Perry. "Because we're so multicultural, I've eaten Chinese, Korean, Vietnamese and Thai food my whole life. That beautiful blend of Asian flavours - that's the Australian flavour to me."
To be in the running for last night's preview, GT readers were asked to share their best burger experience in 25 words. "There's not really anything else like this that's nice but still has a casual vibe," said reader Stephanie Macfarlane. "The menu is really reasonably priced as well, considering who's on the grills. It's been a really good, fun experience."
The official opening is today at 11am, with Perry back on the tongs, cranking out burgers until 10pm, seven days a week up until Christmas Day. With more surprises in store, including talk of secret off-menu items and Negroni slushies, it looks like he's onto a winning formula.
The Food Competition winners were treated to their choice of burger, side, drink and dessert. Your GT correspondents went with a double (two beef patties, cheese, onion, pickles, tomato, lettuce and secret sauce); the Vietnamese-inspired spicy chicken (grilled free-range chicken, salted chilli, pickles, pickled slaw, lettuce, coriander, soy and mayo); and the spicy pork belly (crisp free-range pork belly, salted chilli, pickles, pickled slaw and lettuce). Other options include hot dogs (your choice of pork or chicken sausages), crisp hot wings and, for something sweet to finish, a choice of house-made ice-creams such as Valrhona chocolate or salted dulce de leche.
The Drinks For us it was Rockpool New World Pilsners all round. It's an all-natural pilsner brewed for the Rockpool group. Our fellow diners had good things to say about the house-made sodas and the chocolate shakes.
We Loved The chips. Triple-cooking can sometimes make for all crunch and no savour, but these examples - skin-on, golden and lovely - were an exception. The blood orange and passionfruit sorbet also provided the perfect after-burger palate-cleanser.
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