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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
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."
Two remarkable journeys and a raft of destinations await when
luxury travel company Abercrombie & Kent and Gourmet
Traveller team up to present special small-group tours to Sri
Lanka and the Mekong River next year.
Chef and author Christine Manfield hosts the Gourmet Traveller Siem Reap to Saigon by A&K cruise departing 12 October 2017. She will host culinary events, including a visit to a produce market and cooking demonstration, and design on-board menus, highlighting the heritage of the delta's cuisines, and reflecting her favourite flavours and techniques.
The nine-day tour starts in Cambodia's gateway to the temples, Siem Reap, and ends in Vietnam's bustling Ho Chi Minh City. Along the way guests can explore villages by foot or bicycle and aboard sampans, spot wildlife, meet artisans and mingle with locals in markets and floating villages. A maximum of 28 guests ensures an intimate experience.
The 14-day Gourmet Traveller Sri Lanka by A&K tour has two departures next year: 15 March and 2 October, taking in the island's extraordinary natural beauty, ancient sights and complex cuisine.
As well as having local expert guides at hand, the first tour will be hosted by Gourmet Traveller travel editor Helen Anderson, who has charted the revival of the nation's tourism industry since the end of the civil war in 2009. "On my first visit I fell in love with the island's extraordinary beauty and diversity, but also with the remarkable energy of its residents and the resilience of their culture," says Anderson, who has returned to the island several times. "The mix of old and new is addictive," she says, "and so are egg hoppers and a cup of fine Ceylon tea for breakfast."
From Colombo, the Sri Lankan tour, with a maximum of 24 guests, heads to the island's Cultural Triangle, a collection of World Heritage temples, fortresses and cities. Among them are the clifftop citadel of Sigiriya and the caves of Dambulla, both known for ancient frescoes. Visit the lively city of Kandy and its Temple of the Tooth, take a train into the tea estates of the central highlands, a game drive through an elephant corridor in Minneriya National Park, and explorations of Galle's old fort and Colombo's colonial-era quarter.
Expect lessons in cooking kiribath, or milk rice, a visit to a local family to try homemade specialties, and chefs' cooking classes covering traditional kottu roti, egg hoppers and curries.
Gourmet Traveller Siem Reap to Saigon by A&K with Christine Manfield
12-20 October 2017.
Twin share per person $14,295, single supplement $9,925.
Gourmet Traveller Sri Lanka by A&K
15-28 March 2017 and 2-14 October 2017.
Twin share per person $7,795, single supplement $2,925.
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.×