The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

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.

Paul Carmichael's great cake

"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."

Mango recipes

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.

Summer feta recipes

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.

Coles Finest Food Truck

Gourmet Traveller hits the road this month, cooking up three original dishes inspired by ingredients from the Coles Finest range.

Inspired by delicious Australian products from the Coles Finest range, Gourmet Traveller's food editors have created three smart snacks perfect for the party season - and you can sample them for free this month in Sydney and Melbourne. Tasmanian hot- and cold-smoked salmon, cured in Demerara sugar and beech wood-smoked, is the star of a delicate salad of shaved fennel, peas and buttermilk dressing. Coles Finest free-range leg ham is a winner atop char-grilled sourdough with apple slaw and mustard dressing. Finally, think food truck, think doughnuts. GT's sugar-dusted numbers are offered three ways: filled with Coles Finest blood-orange marmalade, raspberry jam or red-gum honey. Don't miss the opportunity to taste all these snacks with our compliments when the Coles Finest Food Truck comes to Sydney and Melbourne.

Smoked salmon with shaved fennel and buttermilk dressing (pictured above, bottom left)
Coles Finest Tasmanian smoked salmon comes in two delicious varieties: the cold-smoked is cured in Australian sea salt and Demerara sugar, then smoked slowly with mountain ash and beech wood; while the hot-smoked is glazed with Tasmanian leatherwood honey, then hot-smoked with mountain ash and beech wood. We've created a salad to celebrate the sweet, smoky flavour and fine texture of both products.

Char-grilled sourdough with triple-smoked ham, apple slaw and mustard dressing (pictured above, bottom right)
Coles Finest leg ham begins with the finest free-range pork, which is cured with Mount Zero pink salt and a special blend of spices, then smoked over beechwood. In Sydney and Melbourne this month, we're serving it thinly shaved on char-grilled sourdough with mustard dressing and a crisp and tangy apple slaw.

Sugared doughnuts, done three ways: filled with Coles Finest jam, marmalade or honey (pictured above, top left)
It's impossible to stop at one of these yeast-raised, sugary beauties, so order them by the half-dozen in Sydney or Melbourne this month. Choose your favourite filling from tart raspberry jam, limited-edition blood-orange marmalade, or native red-gum honey. After all, what's a food truck without doughnuts?

Food truck locations
The Coles Finest Food Truck, brought to you by Gourmet Traveller, hits the streets of Sydney and Melbourne with these complimentary dishes in December.

Sydney
Tuesday, 3 December; 11-3pm; Metcalfe Park, Trouton Place, Pyrmont

Wednesday, 4 December; 11-3pm; Ultimo Pedestrian Network, Ultimo (behind ABC building)

Thursday, 5 December; 11-3pm; Parramatta Church St Mall (next to Parramatta Town Hall)

Friday, 6 December; 11-3pm; Overseas Passenger Terminal, Circular Quay (between Cruise Bar and MCA)

Melbourne
Thursday, 12 December; 11-3pm; Southbank Spillway (Crown side of the bridge)

Friday, 13 December; 11-3pm; Federation Square, Swanston Street

Saturday, 14 December; 11-3pm; Luna Park Forecourt (near corner of Acland St and Carlisle St)

Sunday, 15 December; 11-3pm; Pier Lawn, St Kilda (directly opposite St Kilda Pier)

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
Where to start with French beef cuts
18.11.2016
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Game of Thrones food

Pat Nourse caught up with George RR Martin to talk about one...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

On the pass

Looking back over the 20 years she's been in business, Phill...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×