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Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
And his lucky host city is…
From an art-fuelled Friday night to fish and chips on the sand, Melbourne is packed with adventure this summer - all of it delicious.
No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
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? Melbourne provided 14 answers.
It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever, writes Michael Harden.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
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.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
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.
"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."
Our favourite chocolate retailers and craftspeople in
At Kakawa, husband-and-wife team David Ralph and Jinsun Kim turn the finest single-origin cacao they can find into the likes of rich chocolate spread, dark chocolate ice-cream sandwiches, chocolate-and-honeycomb slabs and a next-level peanut praline bar that'll put the Snickers on notice. Kakawa, 147 William St, Darlinghurst, NSW, (02) 9331 8818
Just William Chocolates
Blink and you easily could miss this charming little Paddington chocolatier - and trust us, that's not something you want to do. Their handcrafted offerings span boozy liqueur-filled bombs to rich pralines, nutty chocolate barks and mango cream-injected penguins. Cute. Just William Chocolates, 4 William St, Paddington, NSW, (02) 9331 5468
This chocolate mecca offers a blockbuster range of pralines (balsamic vinegar and strawberry, milk chocolate with lemongrass, and dark chocolate with cinnamon and orange peel, for example) made from premium-quality Belgian cocoa, plus a small selection of chocolate-based drinks and desserts to be enjoyed in the upstairs lounge. Sweet as. Boon, 251 Victoria St, Darlinghurst, NSW, (02) 9356 8876
Are Tad Lombardo's chocolates the finest in the nation? They're certainly up there with the best of them. Lombardo counts Attica among his clients and his pralines, ganaches and truffles combine Felchlin Swiss chocolate with careful crafting and flavours such as vanilla-infused olive oil, habanero chilli, and pumpkin spice. Cioccolato Lombardo, Shop 97, Prahran Market, 163 Commercial Rd, South Yarra, Vic, 0419 575 086
Monsieur Truffe's factory headquarters is your one-stop shop for Melbourne's best single-origin choc. Take it in the form of a wicked hazelnut-spiked slab, 70 per cent hot chocolate or a dangerously addictive caramel-speckled bar. Monsieur Truffe Factory & Store, 351 Lygon St, Brunswick East, Vic, (03) 9380 4915
Burch & Purchese Sweet Studio
Sure, the cakes and desserts take centrestage at this Melbourne sweet-tooth favourite, but the chocolates are no less impressive. Head there for popcorn and honeycomb rubble, candied ginger and dark chocolate bars and their best-selling salted caramel-infused dark chocolate bullion bars. Burch & Purchese Sweet Studio, 647 Chapel St, South Yarra, Vic, (03) 9827 7060
Perhaps better classified as a cake shop than a chocolatier, Rochelle Adonis still has the cocoa offerings (vanilla-infused South American drinking chocolate, vanilla-whisky Valrhona chocolate cakes and dark chocolate-coated honey marshmallow, among them) that are worthy of the limelight. Rochelle Adonis, 2 St Albans Ave, Highgate, WA, (08) 9227 0007
Yuki Nakamura handcrafts her Japanese-accented chocolates with extreme care. Expect the likes of pink-speckled cherry blossom and milk chocolate pralines, strawberry and green tea ganache, and lemon, mint and dark chocolate pralines with gold dusting. She doesn't have a shopfront, but you can order her work from the Nakamura website or by calling 0435 770 657.
The Cat's Tongue Chocolatiers
Andy Abramowich's chocolates have been the object of Tasmanian chocolate fiends' affections for years, and now, after much anticipation, he finally has somewhere to showcase them. At his new Huonville shopfront and workshop you can get your hands on all of his praline classics, plus the likes of Belgian waffles with chocolate sauce, hot chocolate adorned with his signature cat's tongue chocolates and house-made chocolate ice-cream. The Cat's Tongue Chocolatiers, Shop 3, 11-13 Wilmot Rd, Huonville, Tas, 0428 411 455
Couverture & Co
Smack-bang in the blossoming food precinct of Red Hill, Couverture & Co offers some of Brisbane's top artisan choc. Among the highlights, little cubes of dark chocolate and matcha ganache, chewy caramel and Murray River salt in milk chocolate, and figs in a dark chocolate and amaretto ganache. Couverture & Co, 19A Enoggera Tce, Red Hill, Qld, (07) 3367 3000
The good folk at Mayfield use top-notch local produce to give their chocolates a uniquely Australian twist. Take the rainforest lemon-myrtle ganache, for example, or the dark chocolate spiked with Tasmanian leatherwood honey and ginger. Mayfield Chocolates, Wickham House, 155 Wickham Tce, Spring Hill, Qld, (07) 3832 1832
Fancy a brownie? Dello Mano's are some of Brisbane's best (according to Oprah Winfrey, anyway). They also offer a range of hand-rolled cocoa, strawberry and peppermint-flavoured truffles, slabs of creamy chocolate fudge and hot cross brownies - a hot cross bun/brownie hybrid - for Easter. Dello Mano, 29 Doggett St, Teneriffe, Qld, (07) 3257 1678
Steven ter Horst
Adelaide chocolatier Steven ter Horst uses French and Belgian couverture to create some of the tastiest (and, might we add, prettiest) blocks and pralines in town. His range spans blood orange and crêpe crumb-topped blocks, jasmine tea-infused ganache with confit green tea, kiwi and Champagne pâte de fruit and saffron-infused local mangrove honey in a dark chocolate ganache. Steven ter Horst, 256 Rundle St, Adelaide, (08) 7226 6216
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