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.
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.
Many of my friends have already visited Rose Creek Estate, a family vineyard and farm created with passion and unbelievable hard work by Tony and Lina Siciliano and their children on three hectares of steeply sloping land in suburban East Keilor, less than 30 minutes from the centre of Melbourne.
The Sicilianos have recreated the lifestyle that they knew from their life in Italy, specifically their home town of Varapodio in Calabria. In Italy, land was highly valued and you were obliged to cultivate it and to live on what it produced. The Sicilianos rarely buy a vegetable, and after a wonderful tour of the gardens with Lina and Tony, I'm not surprised. Many Italian and Greek migrants to this country cultivated crops in their back and front gardens, but few would have had access to as much land as the Sicilianos.
The original property was bought 30 years ago, slap bang in the
middle of Melbourne suburbia, and when neighbouring land became
available Tony bought that too. Lina says the property then was
bare save for rocks and weeds. I believe her, though looking around
at this verdant landscape it's difficult to do so. Now there are
avenues of vineyards that Tony tends and son Angelo turns into
lovely wines. I sipped a glass of the dry rosé at an afternoon tea
a week or so later - delicious accompanied by a nut cake.
There are at least seven varieties of figs planted, and avenues of olive trees - the most recent pressing of oil won the champion ribbon at the 2011 Royal Hobart Fine Food Awards. Tony crushes the olives himself using a very small machine he imported from Italy. There's an extensive two-metre-high poultry run with all manner of hens, roosters, guinea fowl and peacocks, and the vegetable garden is similarly expansive. My visit was in autumn and there were plenty of tomatoes still on the vines. Lina says that last year she picked her last tomato in mid-July!
I was jealous of her many scarlet capsicum; my own have sulked this year and refused to colour. Lina says her bushes are four years old and still producing. Everything was lush and so healthy. Enormous pomegranates, bursting figs, heavy bunches of grapes, a tree laden with cedro - a citrus beloved in Sicily where it is candied, sliced thinly and used to decorate cassata.
The last borlotti and another podding bean were drying on the bushes, giant globular eggplant Lina identified as violetta were as large and round as baseballs. Rows and rows of chicory and broccoli were already in the ground, and the first broad beans were ready to pick. Mine are just starting to grow.
Wherever I looked there was a mix of the familiar and the unknown. Many varieties of tomato or bean or oregano were identified in dialect and would be impossible for others to find. The Sicilianos save their own seeds to keep their preferred varieties growing. They sell their produce at several Melbourne farmers' markets, including the Collingwood Children's Farm market and the Slow Food market at the Abbotsford Convent, and most generously open their estate for people to visit. I came away with a basket laden with samples, a recipe for peperonata and another for Lina's favourite way to cure olives, and with boundless admiration and astonishment at the energy of the family and the output of the estate.
Suitably inspired, I've planted chicory under my lemon tree and am interested to see how it fares. I do enjoy these bitter Italian greens, usually softened with olive oil, and maybe mixed with something else. Rosa Mitchell, another fine Italian cook with a love of traditional recipes, has just published a lovely book, Rosa's Farm, and in it she has a recipe for blanched chicory sautéed with cooked potato in olive oil. Delicious, and as she says, it makes a beautiful frittata.
I've had great success with broadcasting mixed lettuce seed in a wine barrel. The baby lettuces have germinated over quite a few weeks and I can go out with a bowl and scissors and cut myself a salad of the most advanced leaves knowing there will be more tomorrow. Having pulled up the summer-flowering petunias, I shall refresh the soil in their pots and broadcast more salad seeds.
It's time to spray the bare fruit trees with Bordeaux spray, a fungicide. This essential preventitive measure must be finished before there's any sign of an opening flower bud or a new leaf. I've added a doughnut peach to my mini-mini-orchard. This year I'm going to try bagging fruit in addition to protecting it with the net I've had constructed on a polypipe frame. The net can be dropped over the miniature trees like a curtain. If only the birds and the possums could understand that I'm willing to share, but I object to a bite being taken out of almost every fruit.
Until next time.
PORTRAIT ARMELLE HABIB
This article is from the June 2012 issue of Australian Gourmet Traveller.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
The flavours of the old country meet Australian cafe panache...
Mmm, pizza… Rustic tradition and contemporary thinking meet ...
We quizzed the best kitchen talents on their secrets to the ...
We quizzed the best kitchen talents on their secrets to the ...
Mum deserves nothing but the best, so why don't you make her...
Hot cross buns, a whole lot of lamb, some chocolate treats (...
From spaghetti Bolognese to lasagne and tiramisu to panna co...
With the cooler autumn weather, heartier flavours begin to e...
Scaled down to little more than a mouthful, tiny cakes take ...
America's most famous chef takes the smarts and good taste t...
Dust off the tongs, fire up the barbecue, and get grilling w...
At his new Spice Temple, Neil Perry calls on the more exotic...
When it comes to last-minute entertaining, a lovingly made p...
Mousse, souffle, mud cake and more... welcome to the dark si...
There's nothing like a coconut to put you in a tropical mood...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×