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 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.
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.
Full-flavoured meat aged gracefully.
WHO Neil Prentice grows highly regarded pinot noir at the family farm at Moondarra, overlooking the Latrobe Valley. It's here that he also breeds and pasture-fattens his full-blood wagyu herd. These cattle are normally sent to slaughter at around four years of age, but recently Prentice has been experimenting with bringing the meat of his older breeding animals to market. He calls the meat Furui Ushi, Japanese for "old cow".
HOW Prentice's breeding cows reach a point where they're too old to have calves at around 12 years of age. Instead of sending them off to the cattle yards to be sold for pet food, Prentice nurtures the animals and feeds them on prime pastures and a little extra grain. Their meat is then dry-aged for 30 to 90 days, an essential step to tenderise the meat of older animals.
WHY For those who like full-flavoured beef that offers some resistance to the tooth, this is possibly the best steak in the country. It's got the marbling you'd expect from wagyu, interlacing lovely ruby-red flesh. Make no mistake, it calls for a sharp steak knife, but it's also juicy and deeply, earthily flavoursome. Moondarra sirloin steak cooked on the charcoal grill at MoVida Aqui, rested and simply served with salt, recalls the quality of the steak served at the acclaimed Asador Etxebarri in the Basque Country.
WHERE Find Moondarra Furui Ushi sirloin on the menu at Brae and MoVida, and for around $38/kg at Butchers on George, 26C George St, Moe, Vic, (03) 5127 2018.
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