The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

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.

Chilled recipes for summer

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"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 fareexchange@bauer-media.com.au 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.

Summer feta recipes

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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Paul Carmichael's great cake

"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."

Gifts under $100 at our pop-up Christmas Boutique

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.

Little Sydney 2015 recap

Showcasing the finest of Sydney's food, wine and entertainment, the Little Sydney precinct at Royal Randwick served up the perfect trifecta, writes Maya Kerthyasa.

The fascinators were out in force at Royal Randwick racecourse when Little Sydney popped up in April. The festival, now in its second year, gives Sydneysiders an echo of Flemington's Birdcage with deluxe restaurant marquees, a private courtyard for mingling and a whole lot of glamour.

Returning participants Icebergs and Chiswick were joined by newcomer China Doll. The marquees, set on the Rose Garden Lawn, were bigger and better than last year - Icebergs and Chiswick with a capacity of 300, China Doll's up to 150 - and also included a pop-up bar by the Keystone Group's Gazebo.

The brief at Icebergs, says owner Maurice Terzini, was for "urban warehouse farmhouse". "We tried to create a not-too-perfect environment," he says. And they hit the target with a blonde timber bar, bright low lounges and beachy hues.

The look at China Doll drew inspiration from the restaurant's signature blue and white mural. "We decided to take that idea and instead of dotting Chinese men around, we dotted horses," says chef Frank Shek.

Chiswick took an earthy approach with ceiling-mounted rocking horses, vegetable arrangements, rustic tables and olive-green walls. "We wanted guests to feel like they were walking into Chiswick," says chef Matt Moran, "but still know they were at the races."

Having a punt, of course, was the main draw, but whether or not the horses were the stars of the show is a moot point. Some guests were more excited with the prospect of black garlic fried rice, roast duck and bowls of sago pudding at China Doll. The eating at Chiswick kicked off with snacks such as lamb filo cigars and scallops with burnt eggplant purée, followed by a hearty feast of Moran Family lamb, honey-roast chicken, fillets of pan-fried ocean trout, steamed broccolini and heirloom tomato salad.

Squares of pizza evaporated from trays faster than you can say "salami" at camp Icebergs, while porchetta and a DIY antipasti counter replete with salumi, mozzarella and a spread of bright salads were also on offer. Terzini says he was aiming for a vibe that was "like going to lunch in a big farmhouse."

At the bar, glasses of Cîroc vodka topped with sparkling blood orange and Campari kicked the frivolity into top gear, while Pimm's cocktails at Chiswick were as bright and bubbly as the colourfully clad crowd.

In short, it was a day of great eats, fresh drinks and plenty of fun on the track. The perfect trifecta.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Icebergs First Day of Summer Party returns for 2016
28.11.2016
Carriageworks Christmas Market, Sydney
24.11.2016
Gourmet Institute Event 12: Mark Best
08.11.2016
Free burgers at Burger Project, Bondi Junction
04.11.2016
GT x STILY Christmas Boutique
02.11.2016
Reader dinner: Quay, Sydney
25.10.2016
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

On a high note

Australia’s restaurant stars took a well-deserved night off ...

Sanpellegrino Cafe Society awards

Sanpellegrino announces the winners of its Sydney Cafe Socie...

Jaeger-Le Coultre 180th birthday

Swiss watch company Jaeger-Le Coultre celebrated its 180th b...

NICI cocktail party

The National Indigenous Culinary Institute introduced its ne...

Porteno book launch

It was Navajo collar tips, pointy shoes and coiffed hair all...

Best at Est

Est's crack troupe of waiters is ferrying an extra-special l...

2006 Perrier-Jouet Belle Epoque

Glasses of Perrier-Jouet Belle Epoque sparkled as the Champa...

March into Merivale

March: it means March into Merivale...

Absolut Oz launch party

Bondi's Bucket List might not quite be East Egg but that did...

2014 Sydney Carnival at Royal Randwick

Randwick gets a taste of Melbourne Cup glamour this autumn r...

Taste of Sydney 2014

Time to strap on the eating boots, folks: Taste of Sydney is...

Calvisius caviar launch

It's one of those "tough job, but someone's got to do it" mo...

Little Sydney 2014 recap

The Little Sydney marquee space at Royal Randwick, featuring...

Estee Lauder Re-Nutriv Ultimate Diamond launch

The secret ingredient in Estee Lauder's latest skincare rele...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×