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The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Maurice Terzini’s reboot of the Dolphin Hotel is bold and playful, with fiendish attention to detail. Meet the new pub circa 2016.
Objets d’art on their own, these bijou vases bring the floral touch to an elegant table setting.
Mental Notes #2 is a party where some of Australia’s best independent winemakers and importers pour their wines under the one roof.
Pat Nourse pulls up a chair in one of the great eating cities of the world.
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.
These are the drops we've been drinking this month, from a Victorian shiraz to an apple brandy imported from Normandy.
Waterside at Barangaroo, Cirrus is the Bentley crew’s latest venture. Be among the first to savour a new direction in seafood.
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.
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.
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.
Get your entertaining principles right and it could lead to
dancing, writes party maven Margot Henderson.
Last issue Fergus outlined his best party practices, but given that Margot Henderson, his wife, is a party professional, having catered London's most sparkling art- and fashion-world events with her company, Arnold & Henderson, we thought it would be remiss not to ask for her side of the story. Over to you, Margot.
I've been organising parties all my life, right back to when I was about 12, and I started organising my little brothers' birthdays in Wellington, back home in New Zealand. My mother was a health nut and I just felt my brothers couldn't go through the same embarrassment I had with the bran biscuits and carrot cake. So out went the brown flour and in came the white flour and sugar, just for the day.
But why have a party? All that work, all that stress? It's for
all that fun. It's an awakening of the senses.
A good party has it all - it's a sensory explosion.
To feast our eyes, ears, taste and touch by entertaining, drinking and eating.
It's a wonderful moment when all your friends first come in the door; people are introduced, coats are taken. The clink of ice in the glass as gin and tonic is poured. I like a cocktail to get the party going. There's always a different drink for a different time of day.
A Black Velvet for a Sunday lunch, a G&T or Negroni for an evening soirée. And, of course, you can't go wrong with a glass of sparkling wine or Champagne.
A big bucket piled with ice and lots of bottles helps the scene go with a bit of swing.
It's always best to sit down to eat, at long tables, not too wide. The tablecloth shouldn't be too long, and the flowers shouldn't be too high. Everyone should see each other, hear each other. At a big dinner I catered for in Vienna, the tables were so wide and round, and the music so loud that guests had to resort to speaking to each other on their mobile phones. Mental. Keep things snug, instead; keep it intimate. You want everyone to be able to have a little flirt.
Music is tricky. Before, yes; after, yes. But please, not while you're eating. It doesn't aid digestion.
What to cook? It should be something special, but not too crazy - nothing that kills you in the making. You also should be able to sit down and enjoy yourself. Your friends have come to see you, not listen to you frantically cooking away, looking stressed.
It's nice to have some things on the table that everyone can pick at in a relaxed way. Rillettes and terrines work well here. Bowls of warm brandade and baskets of fresh toasted bread, followed by whole artichokes with vinaigrette are a beautiful beginning to any feast. Artichokes running down the whole length of the table with everyone happily sucking away, expressing their personalities with the way they place their leaves, is a beautiful sight to behold. I love all the action and movement and excitement and mess.
Some dishes certainly work better for parties than others. It's all about the shopping. Try to buy really good seasonal produce - fresh and happy. If you don't like the way it looks, don't buy it. One-pot dishes are good for stand-up parties. Risotto is tasty, and everyone loves it - all that butter and parmesan. We often serve it in paper cups. Less washing. Less hiring.
For stand-up drinks parties, I tend to serve a few simple canapés like really good crisps, a large bowl of olives and some radishes with their leaves left on. It used to seem so naughty to serve them that way, but everyone looks so glamorous munching on a radish, and women love them.
Cheese is important. Not too much choice, though - maybe just one whole cheese served with a green salad. And more wine.
Ahh, everyone is relaxed now and it's time for pudding: fruit tart with crème fraîche, crumble or a simple chocolate nemesis. Break up some glamour-chocolate roughly, then let them pick away at it with their coffee and digestif. Another winning combination is whisky - a malt such as Lagavulin - with shortbread.
Then, afterwards. A really good dinner party will end with dancing. That's my firm opinion. If the bride is seen dancing on the table at a wedding, it's a sure sign that marriage is going to last.
Feast, dancing, action!
Illustration Lara Porter
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