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 firstname.lastname@example.org 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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
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."
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.
Following a gorgeous renovation, Lizard Island resort is launching their inaugural Food and Wine Event this May, promising a luxurious experience unlike no other.
Situated off the coast of Tropical North Queensland, the resort's four-day event will showcase local suppliers and produce, culinary events, indulgent spa experiences and a total immersion into the wonders of the Great Barrier Reef.
Lizard Island's executive chef Mark Jensen, celebrated American seafood chef Rick Moonen and accredited Australian Master Chef Markus Werner will host interactive cooking classes as well as dinners each evening.
On the final night, guests will be treated to a degustation dinner designed and prepared by all three chefs matched with classic Australian Wines selected by Lizard Island's wine consultant Jeremy Oliver.
More casual dining experiences will include a welcome lunch featuring an extravagant display of chilled seafood from the waters of Tropical North Queensland and sunset welcome drinks in the cabana on the sands of Anchor Bay.
You'll be able to enjoy all the usual array of recreational activities available on the island, such as snorkelling at the Giant Clam Gardens in Anchor Bay, paddle boarding and seeing turtles at Blue Lagoon.
Held from May 17-21, Lizard Island's Food and Wine Event is inclusive of four night's accommodation, all master classes, dining, lifestyle activities and air transfers to and from Lizard Island from Cairns. Packages commence from $10,856 per couple. lizardisland.com.au/foodandwine
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×