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 firstname.lastname@example.org 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.
"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 in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.
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.
Taking kitchens into the future with "smart" appliances.
Turning the oven on may soon be a thing of the past, or at least
using your hands to do it, at any rate. Manufacturers of kitchen
equipment, particularly those from Europe, are looking to change
the way we cook by introducing an increasing array of "smart"
appliances. The idea is to make the machines smarter so they're
easier for us to use. Knobs and dials are disappearing from ovens
and being replaced by touchscreens that guide home-cooks step by
step through cooking programs.
Miele's new Generation H6000 - the brand's first cooking-appliance refresh in five years - has no control knobs at all on its top models. Whether you're roasting, steaming, microwaving, making a coffee or setting the eye-catching digital-analog clock, all input is through the touchscreen. And the colour choices are almost as impressive as what's under the hood: it comes in stainless steel, black, white and chocolate brown.
Smeg's new smart range offers a responsive artificial intelligence system via a full-colour touchscreen that, among other things, controls the oven's preheating, cooking and cleaning once you've told it what's being cooked. They call the system S Logic.
Swedish brand Asko has the new iChef range, which is also operated via a colour high-resolution touchscreen that closely resembles a smartphone or tablet. The iChef has three pyrolytic cleaning options to conserve energy and five baking functions allowing for different levels of user control.
In Germany Bosch recently launched the myBosch mobile app, which handles warranty enquiries and diagnoses simple operating issues. It'll hopefully hit Australia soon.
The next phase of "smart" appliances was also previewed in Berlin in September, where Panasonic demonstrated its new Cloud technology, which is controlled via voice and gesture control. With this technology you can ask an oven to open its door and to start cooking and cleaning, or swipe your hands across it to change the temperature mid-program. It's not available yet, but it's a sign of the technology that's sure to come. German brand Siemens has a name for this merging of complex programs with simple touch control: "Simplexity".
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