Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
There's something to be said for doing things in situ. You're going to love cooking from Matt Stone's new book (see page 106), and the ways he makes minimising waste an exercise in generosity.
But you'll also love seeing how Stone does it back at his place, when "his place" in this case happens to be the stunning Oakridge estate in the Yarra Valley.
Here Stone has enviable resources at his disposal - stunning local produce and the occasional edible insect among them - and puts them to great use in one of the country's most progressive new restaurants.
See for yourself at a four-course lunch to celebrate his first book, The Natural Cook. It'll be an afternoon of great ideas framed in great food. (And the wine's no slouch, either.) "My ethos is not only what I cook but what I choose to cook with," says Stone. "Australian cuisine is all about embracing our native ingredients."
That translates on the day to the likes of whitebait seasoned with crushed ants, and foraged greens with kangaroo and indigenous spices.
Duck breast, beetroot, fermented turnip and kale.
"In the Yarra, you're surrounded by amazing produce, which helps in making ethical choices," says Stone. Add in splendid views, two stunning desserts, and estate wines selected by Oakridge winemaker David Bicknell, and we think you'll agree that a little green living is good for the soul.
Join us for lunch at noon on Sunday, 28 August at Oakridge, 864 Maroondah Hwy, Coldstream, Vic. The cost of $120 includes four courses and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9738 9900. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au
Oakridge Reader Lunch Menu
* Chickpea falafel, sour cream
* Spiced cauliflower
* Whitebait, ants, myrtle 2012 Oakridge Blanc de Blanc, Yarra Valley
* Barbecue flatbread
* Smoky eggplant dip
* Fermented vegetables
* Pickled vegetables
* Chicken broth 2015 Oakridge LVS Chardonnay, Willow Lake Vineyard, Yarra Valley
* Kangaroo, native fruits, herbs and spices
* Pork loin, fermented pear sauce, Brussels sprouts
* Greens, weeds, myrtle
* Witlof, citrus, date and coriander salad
* Roasted broccoli, ancient barley and almond salad
* Beetroot, stalks and all 2015 Oakridge LVS Pinot Noir, Willow Lake Vineyard, Yarra Valley
* Lemon mascarpone parfait, frozen cumquats
* Cinnamon doughnuts 2016 Oakridge LVS Botrytis Gris, Yarra Valley
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