Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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."
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.
We ask Moving Out...Eating In author Elizabeth Hewson why we should buy her book.
GT: Why should we buy your book?
EH: I've written this book about my moving-out-of-home experience for my fellow peers [twenty-somethings who are moving away from home for the first time]. It features more than 100 approachable, vibrant and affordable recipes organised into chapters to reflect the lifestyle that we lead. It's a book that understands that one night we might be eating alone and the next we might suddenly be feeding a group of six. It's a book that understands that, for us, ingredients need to be readily available and affordable as well as delicious. It's a book that doesn't require prior kitchen knowledge, and can just be picked up and cooked from.
Where's the easiest place to start?
I'd start by having a read of the first chapter. By stocking up on the basics - in your kitchen and pantry - you'll find it easy to whip up a meal for yourself, a partner or a bunch of friends in minutes. It's also an economical way to shop.
What if we're looking for a challenge? What's the toughest recipe?
To be honest, all the recipes are pretty straightforward. Some recipes may look long, but this is purely because I'm talking you through the steps. Don't confuse this with complicated. I wanted the book to be like a friend was reading the recipe out to you. I wanted to explain why you are doing certain steps. I think this is the best way to learn. But toughest? Well, I wouldn't say it's tough, but the dumplings do take some patience. Folding them up can be fiddly, but the end result is well worth it.
Do we need any special gear or ingredients to make the most of the book?
At the start of each recipe I mention if any specific equipment is required. All ingredients are easily accessible, but I would recommend growing your own herbs. I use fresh herbs a lot throughout the book, and buying them from the supermarket can get expensive and they tend not to last long. Also, I know some kitchen purists will cringe but a food processor is a handy appliance to have. It's a huge time-saver, and when you're starting out in the kitchen, short cuts can make all the difference. There's no need to buy a big, expensive one - the smaller ones are far cheaper and do the job just fine. I use mine to grate, pulse and combine. It's super-handy when a large amount of chopping is involved.
What's the best thing about the book?
There is a picture for every single recipe. Oh, and the hot chocolate and marshmallow tart with a Tim Tam crust, or the apple fumble - half fool, half crumble. I like to have fun with my recipe names.
Any last thoughts to get your book over the line?
I have some really good-looking friends that feature in the book. And a cute puppy named Pablo Escobark.
Moving Out… Eating In by Elizabeth Hewson was photographed by Michael Wee (Roc-Hin Pty Ltd, $34.95, pbk).
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