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.
Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here’s what to expect when the international event arrives next April.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
This beautifully layered gateau is a much-loved classic with its layers of coffee-soaked cake, fluffy buttercream and rich ganache. We'd be lying if we said it was simple to make, but it is an excellent do-ahead cake for entertaining, with all the work done beforehand.
Between finishing up at work, planning your holidays and soaking
your fruit, the Christmas food shopping is often left to the last
minute. This year, though, when the doorbell rings, we have your
back. With the help of our friends at Snowgoose, the GT
team has put together a hamper filled with festive snacks and
tipples, just in time for the silly season.
1 Will Studd Lincet Brillat Savarin
Gourmet's resident cheese expert, Will Studd, knows his stuff. For Christmas this year, he's hand-picked this rich and velvety Brillat Savarin from Didier Lincet, a producer in Champagne. While the cheese has a beautiful sweetness that will only get better with time, trust us when we say it won't last long.
2 Le Roi Roquefort
This Le Roi Roquefort, also chosen by Studd, has been ripened slowly, resulting in a rich and creamy texture and a salty-sweet finish. If you're expecting a bigger party, add a one-kilo hexagon of ultra-creamy Le Dauphin brie to the mix.
3 Sheridan's Irish brown-bread crackers
All that cheese is going to need somewhere to call home. Our pick? Sheridan's buttery Irish brown-bread crackers made from stone-ground wholemeal flour, buttermilk and sea salt.
4 Mason Clarke Preserving Co spiced cranberry jelly
Mason Clarke's all-natural chutneys, jellies, jams and preserves are handmade in small batches in Dimboola in country Victoria. For Christmas, we've chosen their spiced cranberry jelly - best teamed with ham or turkey on baguettes.
5 Mason Clarke Preserving Co cumquat & native pepperberry preserve
Why stop at one? When it comes to a true Christmas spread, you can never have enough condiments. Mason Clarke's cumquat and native pepperberry preserve will make a sweet addition to your cheeseboard, and works just as well served with cooked meats.
6 St Ronan's pear cider
Our wine editor, Max Allen, is partial to a cider or two. He loves St Ronan's for its "gorgeous rich, complex pear aromas and a lovely soft, creamy texture". It's the perfect accompaniment to the Brillat Savarin.
7 Baker D Chirico gingerbread stars
Gingerbread is a must for Christmas, and those coming out of the oven by Baker D Chirico - using a traditional recipe that includes butter, eggs, brown sugar, salt and cinnamon - are among the country's finest. Plus, the Melbourne baker promises plenty of ginger-punch with these beautifully wrapped sugar-dusted stars.
8 Dessertmakers sour cherry pudding
Dessertmakers chef Merna Taouk makes all-local, all-natural desserts for everyone from Qantas to Sydney restaurant Billy Kwong. For GT she has designed this sour-cherry pud, spiced with nutmeg, cinnamon and orange peel. Better yet, it comes pre-steamed and ready to go.
9 Dessertmakers butterscotch sauce
You can't have Christmas pudding without a delicious sauce. Dessertmakers have chosen a rich butterscotch recipe to match our sour-cherry pudding. Thickened with cream straight from Country Valley farm in Picton, New South Wales, it's sticky and sweet in all the best ways.
10 Snowgoose cherries, 1kg
It's not an Aussie summer without stone fruit. These sweet, plump red cherries are grown on orchards in Young and hand-picked just 48 hours before delivery. (They're so fresh they were still on the tree when the rest of the hamper was photographed.)
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 an extra-luxe option, add the 1kg Le Dauphin - an extra $75. To order, go to gourmettraveller.com.au/snowgoose. While stocks last.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
The world is getting hotter and we’re not talking about glob...
A leading local tea exporter now offers his leaves to the do...
A selection of regional monofloral honeys sourced direct fro...
We find ourselves inexorably drawn to salt caramel in a jar....
Hand-dived abalone, turban shell and sea urchin.
Entertainer Julia Zemiro notes there’s little difference bet...
Pat Nourse caught up with George RR Martin to talk about one...
When it comes to talking turkey, the best birds have lived t...
Food fermentation 'revivalist' and guru Sandor Ellix Katz di...
Meet the producers of the creme de la creme of Australian fu...
Looking back over the 20 years she's been in business, Phill...
Bringing local flavour to artisan-made bacon.
Now, here's a mighty handful: GT's Gourmet Fast recipes are ...
What? More than 200 new pictograms in the latest Emoji set, ...
The jumbuck has leapt straight from the pages of Banjo Pater...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×