Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
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.
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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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."
The Ovarian Cancer Research Foundation and Gourmet
Traveller co-hosted a glamorous event at Stokehouse City to
raise vital funds and give thanks to loyal sponsors, writes Michael
There was plenty of love in the room when Gourmet Traveller co-presented the 2014 Silver Style Cocktail Party with the Ovarian Cancer Research Foundation at Melbourne's Stokehouse City recently.
Silver Style is part fundraiser, part thank-you to the donors
and sponsors who help raise funds for the OCRF. Hosted with warmth
and humour by Catriona Rowntree, the party provided a chance for
everybody involved with the foundation - from donors to research
scientists - to celebrate advances in ovarian cancer treatment made
possible by the OCRF's work.
CEO and co-founder of the OCRF, Liz Heliotis, says that the night was all about "life and aspiration, gratitude and the future".
"What we do is raise vital research funds to support scientific endeavour and by doing that we fuel the dream for a better future for generations to come," she says. "The partners/sponsors we have are an integral part of that journey and all are committed to our ultimate goal of an early detection test for this insidious disease."
The theatrical upstairs room at Stokehouse City provided the perfect backdrop for a smart crowd, which embraced the party's theme - elegant, with a touch of silver. The crew from By Design Event Group styled the rooms - from ethereal centrepieces on the tables to crinoline-clad performers. Add a steady flow of Pikes wines and Trumer Pils beer, and a brilliant menu of party food (designed by Stokehouse chef Oliver Gould), including Coffin Bay oysters with verjuice gazpacho, and spanner crab and pea risotto, and you'd have been hard-pressed not to have a good time.
Foundation chairman and co-founder associate professor Thomas Jobling was on hand to accept a cheque for more than $1.2 million from premium partner Witchery. And more money was raised on the night, not just from the sale of limited-edition silver ribbon pins (by a troop of Witchery-attired hostesses whose make-up was done by co-sponsor L'Oréal Paris), but also through a live auction of prizes kindly donated by OCRF partners and friends of Gourmet Traveller, including luxury accommodation at Bali's Villa Mawar, an escape package to the freshly renovated Langham, Sydney and a wellness weekend at the Gwinganna Lifestyle Retreat in Queensland.
It was a special kind of night, one where a good party and a good cause were perfectly in step.
* Catriona Rowntree, MC
* Antony Woodley, auctioneer
* Basil, Marcus, Lisa and Jolee from By Design Event Group (for event styling) supported by Jason Coleman's Ministry of Dance
* Eddie Rinaldo from Rinaldo Entertainment (for audio visual and DJ)
* Trumer Australia, Splitrock/Tiro and Pikes Wines (beverage partners)
* Grossi family (for all their assistance in securing wine for the event)
* Witchery (for providing hostesses and their clothes)
* L'Oréal Paris (for providing hair and make-up for hostesses)
* Michael Skoullos from On Time Concepts (for collation and packing of gift bags)
* And all those who donated amazing prizes for our live auction: Bali's Villa Mawar, Gwinganna Lifestyle Retreat, Microflite, Village Roadshow, Trumer Australia, L'Oréal Paris, Witchery, Ian Curley, Miele, Grand Hyatt Melbourne, Grossi Florentino, and The Langham, Sydney.
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