Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Acting as an all-encompassing sensory and educational space, Handpicked Wines’ new flagship urban cellar door on Kensington Street in Sydney’s Chippendale is as strikingly designed as it is useful.
Sharp design with a lifestyle mindset, East is a business hotel with personality.
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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
We love the idea of a hamper here at GT, but too often
we've been disappointed. So we set ourselves a challenge: to put
together one of our own that's all killer and no filler. We
partnered with our friends at Snowgoose and we present the first of
our hampers - just in time for Christmas - with each item selected
by the Gourmet Traveller team.
1 Will Studd Lincet Brillat Savarin
Our resident cheese expert, Will Studd, has hand-picked this lush Brillat Savarin from Didier Lincet, a producer in Champagne. It's as rich, sweet and velvety as they come and gets even better with time.
2 Le Roi Roquefort
This beautifully veined Roquefort, also selected by Studd, is a no-brainer for fans of the funk. Catering for a bigger crowd? Add a mighty one-kilo hexagon of ultra-creamy Le Dauphin brie as well.
3 Sheridan's Irish brown-bread crackers
All that cheese calls for a quality accompaniment. These Irish brown-bread crackers, made from stone-ground wholemeal flour with a touch of butter, buttermilk and sea salt, fit the bill perfectly.
4 Tabletop Grapes' muscatels
Grown outside Mildura, the Garreffa family's muscatel clusters bring a welcome touch of sweetness to the party platter. They're hand-picked and dried as a bunch without the use of chemicals - for our money the gold standard in dried grapes in Australia.
5 McClure's Bloody Mary potato chips
Based across Brooklyn and Detroit, the McClure brothers are best known for their killer pickles. Their crinkle-cut Bloody-Mary-flavoured potato chips, however, are certainly no mere afterthought. Seriously moreish stuff.
6 Rockpool beef jerky
Rockpool's wagyu jerky has long been a GT bar snack favourite. It's normally exclusive to their restaurant menus, but they've kindly made some especially for our party hamper.
7 Mason Clarke Preserving Co blackcurrant jelly
Mason Clarke's jams, jellies, chutneys and preserved fruits are handmade in small batches in Dimboola in country Victoria. We've chosen their blackcurrant jelly - best served on a cracker and (liberally) topped with cheese.
8 Montalto olives
Montalto's Koroneki olives grow wild throughout the Red Hill winery. They're hand-harvested, cured, and marinated with a touch of rosemary from the estate garden.
9 Bahen & Co chocolate
Reformed winemaker Josh Bahen sources the finest heritage cacao beans he can find and processes them at his Margaret River factory into beautifully balanced bars using antique chocolate-making machines and techniques.
10 St Ronan's pear cider
Our cider-loving wine editor, Max Allen, loves St Ronan's for its "gorgeous rich, complex pear aromas and a lovely soft, creamy texture". It pairs perfectly with the Brillat Savarin.
11 Baker D Chirico cheese straws
It isn't a party without cheese straws. Melbourne bakery Baker D Chirico's puff pastry numbers are covered with parmesan, paprika and spices, and are best enjoyed warmed from the oven.
12 Currong riberry shrub
Denyse McDonald crafts her shrubs (vinegar-based cordials) from native ingredients such as riberry and rainforest lime. The result? A fresh, Australian-accented cordial perfect for dressing up sparkling or still water, or adding to your favourite cocktails.
THE GOURMET TRAVELLER HAMPER
In collaboration with fine-food hamper specialist Snowgoose, we have designed the perfect gift (or treat for yourself), delivered to your door for $195 (including delivery). For a luxe option, add the 1kg Le Dauphin - an extra $75. To order, go to gourmettraveller.com.au/snowgoose. While stocks last.
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