Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Acting as an all-encompassing sensory and educational space, Handpicked Wines’ new flagship urban cellar door on Kensington Street in Sydney’s Chippendale is as strikingly designed as it is useful.
Sharp design with a lifestyle mindset, East is a business hotel with personality.
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.
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.
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.
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?
13 of our most decadent chocolate recipes to indulge guests with 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.
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.
The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
"Sea corn and dairy cow", "meat hen in chamomile" - Shaun Quade
and John Paul Fiechtner don't like to give too much away, judging
by the menu at their new South Melbourne restaurant, Lûmé. "We're a
fine-dining restaurant, but I hate calling it that," says Quade.
"We like playing around with people's perceptions a little more
than what's expected."
Technique and imagination are the most valuable players at Lûmé, which should come as no surprise, given the time Quade clocked at Quay and Biota, and Fiechtner spent at Le Chateaubriand in Paris and Hong Kong's Bo Innovation.
"A lot of people are scared of technique-driven food," says Fiechtner. "For us flavour always comes first, and then we play around with it."
For this month's Fine Dining Lovers' reader dinner, Lûmé presents a five-course tasting menu (with a few surprises in between), alongside matching wines chosen by sommelier Sally Humble.
A dish of emu and pearl is a playful start, with pearl meat mimicking a dinosaur's egg, the emu cured with salt and miso. Chamomile-brined chicken is up next, followed by Lûmé's "more Australian" version of a deconstructed black pudding, using lamb's blood along with native Tanami apples and their skins.
And to end the evening? A simple piece of nutmeg, of course. Well, we wouldn't be too sure.
Join us for dinner at 6.30pm on Monday 28 September at Lûmé, 226 Coventry St, South Melbourne, Vic. The cost of $150 per person includes five-plus courses, wines by the glass, Sanpellegrino water and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9690 0142. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
* Sour brioche
* Spelt pretzel
* Emu and pearl
Uehara Shuzo "Soma no Tengu" Usunigori, Shiga, Japan
* Sea corn and dairy cow
2011 Bannockburn Chardonnay, Geelong
* Artichoke and praline
* Meat hen cooked in chamomile
1999 Nakano BC "Chokyu" Koshu, Wakayama, Japan
* Lamb's blood ganache
Custard & Co barrel-aged, special-release apple cider liqueur
* Artichoke and praline
* Cacao pod from Maralumi
Simão & Co Vintage Fortified, Rutherglen
* A simple piece of nutmeg
SPONSORED BY FINE DINING LOVERS
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Australia's finest chefs, restaurateurs, hospitality heavywe...
One Ultimate Dinner, six superstar chefs. We caught up with ...
The stark beauty of Iceland, with its volcanoes and glaciers...
Australia made a solid showing in the latest World's 50 Best...
A series of talks by some of the food industry’s biggest pla...
The annual Good Food and Wine show lands in Sydney on Friday...
There’s no greater party to launch the festive season than t...
Australia’s restaurant stars took a well-deserved night off ...
Sanpellegrino announces the winners of its Sydney Cafe Socie...
Swiss watch company Jaeger-Le Coultre celebrated its 180th b...
The National Indigenous Culinary Institute introduced its ne...
It was Navajo collar tips, pointy shoes and coiffed hair all...
The 2013 Eat-Drink-Design Awards gongs were handed out last ...
Est's crack troupe of waiters is ferrying an extra-special l...
Brace your appetites, Australia. Melbourne Food and Wine Fes...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×