Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
Of course you've been nurturing the pudding for months already, patiently feeding it booze. You had the turkey ordered back in spring, the mince pies are on the go, you've grown your own tree - heck, you've even cured the ham yourself. But on the off-chance, the microscopic possibility, that you've left some of your Christmas preparations to the last minute this year, we've pulled together a few lifesavers, a few fall-back Santa's-little-helpers that will keep you on track for a cool Yule. Let's get festive, people.
TRADITIONAL SUET PUDDINGS
Alistair and Teena at Hobart's premier pâtisserie, Sweet Envy, are good at many things, making traditional English suet puddings being one of them. They also make a mean fruitcake, not to mention Christmas cookies, mince pies and shortbread, so be sure to stock up while you're there.
The Cat's Tongue chocolates are among Hobart's finest. This year's Christmas specials include pistachio-coated spiced truffles with confit orange and lemon, Christmas "carolmels" (caramels jazzed up with booze and spice), gingerbread ganache with molasses, as well as fresh marzipan. You'll find them at their newly opened café and chocolate shop in Huonville (open weekends only), as well as at The Pigeon Hole café and Wursthaus Kitchen in Hobart.
Joto, one of Sydney's top seafood suppliers, now extends its services to the general public. Head to the Botany warehouse on Saturday mornings, from 8am until noon, for all your Christmas seafood needs (all sustainably sourced, no less). Among the offerings are hampers packed with festive favourites, such as lobster, prawns, Balmain bugs, Split Rock oysters, Tetsuya's soft smoked ocean trout, Yarra Valley caviar and more.
Phillippa's bakery in Melbourne is doing Belgian chocolate and vanilla Christmas trees, lemon-iced vanilla stars and button-sized shortbreads this festive season. Don't have a sweet tooth? The handmade sesame and parmesan sablés have your name on them.
GLAZED HAMS AND DEEP-FRIED TURKEYS
Pressed for time? Cooking for a crowd? Perth's prime butchery, Mondo, is doing hams glazed with brown sugar, honey and maple, and Bourbon-brined deep-fried turkeys as part of its Christmas spread. Centrepiece sorted.
For top-shelf hams in Sydney, head to Lucas Meats. They do a double-smoked boneless ham and an easy-carve option, but it's their beechwood-smoked version they're best known for. They're in high demand, so get in while they last.
For all things Italian this Christmas, look no further than Enoteca Sileno. Their panettone portfolio ranges from classic to glazed, beer-spiked and gluten-free. They've also got a handsome selection of pandoro and panforte. Buono.
Sustainable Sydney providores Feather and Bone are selling GreenAg Organic Farm turkeys from the Toowoomba area this year. Not only will they make a striking (and tasty) centrepiece, they're also minimally processed and hormone-, antibiotic- and preservative-free. Win-win.
DRY-AGED WAGYU BEEF
Who said Christmas had to be all about pig and poultry? The dry-aged wagyu offerings from Brisbane's beef specialists Cabassi & Co are good enough to put any old ham or turkey to shame.
HAMS BIG AND SMALL
Griffith Butchery in Canberra source their hams from Bundawarrah pork in Temora, NSW. They're free-range, naturally smoked and come in both bone-in and boned-rolled versions for easy carving.
RUM TRUFFLE BALLS
Sherbet, one of Perth's top destinations for provisions of the baked kind, are going all out this Christmas with snowballs (bite-sized fruit truffles injected with rum), gingerbread cookies, mince pies and old-fashioned fruitcakes big and small.
BRIGITTE HAFNER'S STOLLEN
Brigitte Hafner's stollen has made a name for itself in Melbourne and it's not hard to see why. The recipe comes from Hafner's mother who, unlike commercial stollen-makers, goes for the traditional method using almond meal and dried fruit with spiced essences of rum and bitter almond. They're available at Hafner's Gertrude Street Enoteca or via post, but you'll need to get your order in quick - they're one of her best-sellers.
Berkshire or Hampshire? Apple or hickory-smoked? The good folk at Feast Fine foods will leave that decision up to you. They're doing tailor-made hams, offering a range of pork breeds, cures, spices and smokes - all that's left for you to do is combine them as you please.
Prime Brisbane bakery Jocelyn's Provisions is doing all the Christmas staples this year: puddings, shortbread, gingerbread trees - you name it. But it's the chocolate roulade with white-chocolate cream and fresh raspberries that's really got our attention. What's even better is that you can place your order online. Too easy.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
All you need to celebrate Christmas with all the trimmings. ...
Liberal doses of fruit and booze, and a good chunk of time g...
If a ham is the ruler of the Christmas table, a well-made gl...
Need a final flourish for your Christmas menu? We’ve got you...
Many blue cheeses are at their creamy peak right now, ripe f...
Get your entertaining principles right and it could lead to ...
Bring on the Christmas feasting early this year with our col...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×