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 email@example.com 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.
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."
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
More than a million dollars was raised for the OCRF at the Exposure Gala, with the 1920s conjured in Gatsby style and an American-themed menu by a line-up of big-name chefs.
It wasn't quite West Egg but we partied like it was 1922 at the
Great Gatsby-themed Exposure Gala for the Ovarian Cancer
Research Foundation in Melbourne recently. Gourmet
Traveller presented the ball, proudly we must say, along with
the Grand Hyatt, whose Art Deco ballroom was dressed by Basil
Griffiths and his team at the By Design Event Group to mirror the
glittering party scenes in Baz Luhrmann's movie.
Television presenter Catriona Rowntree channelled Daisy Buchanan in a Rachel Gilbert gown to host her 10th Exposure Gala, and in her mind "the most glamorous and elegant of them all". There was dancing, lots of dancing, from the opening performance by Jason Coleman's Ministry of Dance to guests shaking their tails later in the evening to The Chong Lim Band.
Hostesses dressed by Witchery and coiffed and made-up by L'Oréal Paris welcomed in style, while the big names in the kitchen created the American-themed menu. The European's Ian Curley kicked off with canapés in the form of crab cakes with toasted corn and lobster rolls, served with the 2007 Yarrabank Cuvèe, before an entrée from MoVida's Frank Camorra of Manchego and asparagus custard with mojama and Marcona almonds. Guy Grossi delivered a scallop-based twist on the American classic oysters Rockefeller (get the recipe for Guy's scallops Rockefeller here) before a dish of roast quail, foie gras and Waldorf salad from the Grand Hyatt's Jason Camillo - all matched to Yering Station wines. Cutler & Co's Andrew McConnell closed proceedings with a rich chocolate dessert called Long Island Gold. Good food and good times may be the Gourmet way but raising money, and lots of it, was the raison d'être of the night. Tiffany & Co donated the mystery door prizes and auctioneers Antony Woodley and Andrew Morello made a lively double act working the floor to sell items, including two business-class air fares to Dubai thanks to Emirates, accommodation packages to MONA, Qualia, Palazzo Versace, Andara Resort and The Surin Phuket, plus products by Louis Vuitton and Waterford Crystal. (See the full list of sponsors below.)
The OCRF's premium platinum partners Witchery and L'Oréal Paris came to the party, the former bringing a jumbo cheque for $1.15 million from its White Shirt and Silver Gift campaigns, while the latter sponsored two research fellows. They were presented to OCRF chairman and co-founder Associate Professor Thomas Jobling and Liz Heliotis, the OCRF's chief executive officer and co-founder, who explained the foundation's mission is to find an early-detection test for ovarian cancer. "And we're getting closer and closer - the end is almost in sight," she said.
* Lobster rolls
* New York strip croûtons
* Crab cakes, toasted corn
* Gruyère-goat's curd puffs
2009 Yarrabank Cuvée
Ian Curley, The European
* Manchego and asparagus custard with mojama and Marcona almonds
2009 Yering Station Marsanne Viognier Roussane
Frank Camorra, MoVida
* Scallops Rockefeller
2011 Yering Station Chardonnay
Guy Grossi, Grossi Florentino
* Roast quail, foie gras, Waldorf salad
2010 Yering Station Village Shiraz Viognier
Jason Camillo, Grand Hyatt Melbourne
* Long Island Gold
NV Yarrabank Crème de Cuvèe
Andrew McConnell, Cutler & Co
* AFL Players Association
* The Agrarian Kitchen
* Andara Resort & Villas Phuket
* Antler Luggage
* Axis Films
* By Design Event Group
* Jason Camillo, Grand Hyatt Melbourne
* Frank Camorra, MoVida
* Chong Lim and the Chong Lim Band
* Citrus Internet
* Collins Kitchen
* Cricket Australia
* Ian Curley, The European
* Cutler & Co
* The Essential Ingredient
* Etihad Stadium
* Fernwood Fitness
* Grand Hyatt Melbourne
* Guy Grossi, Grossi Florentino
* Harvey Norman
* Megan Hess
* Koko Black
* L'Oréal Paris
* Linda Britten
* Louis Vuitton
* Dan McCarthy
* Andrew McConnell, Cutler & Co
* Ministry of Dance
* On Time Concepts
* Palazzo Versace
* Park Hyatt Cambodia and Vietnam
* George Petrou
* Present Company Included
* Qualia, Hamilton Island
* Catriona Rowntree
* Sabi Sabi Private Game Reserve
* Serge Adimari
* Sheraton Melbourne
* Sheraton Mirage Resort & Spa Gold Coast
* Siobhan Mayo, Fink
* Smile Solutions
* Staging Connections
* The Surin Phuket
* Julie Thomas, The Carpet Room
* Tiffany & Co
* Truly Deeply
* Trumer Pils
* Tsongo Sun
* The Westin Denarau Island Resort & Spa
* The Westin Melbourne
* WWRD Australia
* Yering Station
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