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.
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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
"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."
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
Missed out on Noma? Get your
Redzepi contact high instead this March when the other half of the
Copenhagen culinary power couple appears as a surprise highlight of
March into Merivale. Nadine Levy Redzepi is in Sydney while her
husband, René Redzepi, runs the Noma Australia pop-up, and she's
keeping busy, cooking dinner with Danielle Alvarez, the Chez
Panisse-trained chef opening Fred's this autumn. At Uccello on 17 March
the pair present an evening celebrating the wholesome joys of
home-style cooking, just one standout in the five-week festival
that's known for its unusual and idiosyncratic events.
It's the first time the duo will share a kitchen. They were introduced by mutual friend and Noma alumnus Ben Greeno, who currently heads The Paddington kitchen for Merivale. "Ben thought it would be a good match," says Alvarez. "As Nadine says, she's not a trained chef but a home cook, and I feel a real connection to that. The meal is all about what we would cook for our friends and family, and I'm really excited to see her perspective on things."
While the dinner will showcase simple pleasures, this year's overarching festival theme is guilty pleasures. That means mystery feasts, a kicks-and-chopsticks collaboration by Ms G's chefs Dan Hong and Paul Donnelly, and chocolate masterclasses with the master herself, Lorraine Godsmark.
There's plenty happening on the booze side of things, too. Wash down the excitement with some limited-edition reserve wines poured by Villa Maria's Josh Hammond and group sommelier Franck Moreau, or original concoctions stirred in 16 different cocktail dens at the Establishment on 9 March.
All the fun begins at the launch party hosted at Ivy on 10 February, where Alvarez will be serving her own guilty pleasure - a baseball park-style hot dog.
March into Merivale, 14 February to 20 March. Tickets are on sale now.
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.×