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.
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.
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.
For our latest Gourmet Traveller food hamper in collaboration with fine-food hamper specialist Snowgoose we've curated a selection of our favourite Italian products, from local extra-virgin olive oil to handmade biscotti, wild olives and spicy salami. It'll be the perfect gift (or treat for yourself), delivered to your door for $195 (including delivery). And all just in time for Easter. Buona Pasqua!
1 Pilu at Freshwater extra-virgin Italian olive oil,
Jayne Bentivoglio at Rylstone Olive Press makes this oil for Sydney chef Giovanni Pilu. Made with Australian-grown olives, it's soft and peppery, and just waiting to be drizzled over a salad or served with bread. "I used to believe the best oil was Italian but Australia is producing outstanding examples, and you can't argue with freshness," says Pilu.
2 Montalto olives
These olives grow wild at the Montalto winery in Victoria's Red Hill. They're hand harvested, cured and marinated with rosemary from the estate garden. Perfect for Easter aperitivi.
Australia cacciatorini, 290gm
Hints of red wine and spice feature in this rustic Salumi Australia cacciatorini, which is produced in the New South Wales Northern Rivers region from 100 per cent Australian pork. Slice it thinly and enjoy it with wine and cheese, or fry it up and toss it with pasta for a sweet-salty hit.
4 Mauri Taleggio DOP
Gourmet Traveller's resident cheese expert Will Studd hand-picked this Taleggio. Soft and buttery and encased in a thin, delicate rind, it's been ripened over six weeks in the caves of Lombardy's Valsassina Valley. It's ideal with a glass of Franciacorta, Lombardy's famed sparkling white wine made from pinot noir and chardonnay.
5 Il Mulino Sardo fregola, 500gm
Our friends at Enoteca Sileno import this roasted fregola from Il Mulino Sardo in the Sardinian capital, Cagliari. Fregola is just crying out for you to turn it into a seafood stew or an autumn salad.
6 Garlic and tomatoes
You'll need garlic and tomatoes for your fregola, or any Italian savoury recipes for that matter, which is why we've included Tasmania garlic and tomatoes from a third-generation grower in New South Wales.
7 Baker D Chirico biscotti
Baker D Chirico's almond biscotti is just one of the bakery treats that fly out the door at this Melbourne favourite. Accompanied by an espresso, it's guaranteed to impress even the fussiest nonna.
8 Pizzini 2014 King Valley brachetto
Our wine editor Max Allen nominated the Italian-style wines from the Pizzini family in Victoria's King Valley for this hamper. He chose this moscatostyle sparkling brachetto for its vibrancy and clean finish. It's the perfect finale fizz to a long, celebratory Easter lunch. Salute.
To order, go to gourmettraveller.com.au/snowgoose. While stocks last.
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