Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
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.
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.
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 delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email email@example.com 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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
"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."
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.
1. Plantin en Provence dried porcini,
For delicious mushrooms without the outdoor pilgrimage, these dried porcini from France are just the ticket. Simply rehydrate the caps in warm water before stirring them through your next risotto, say, or duck ragù.
2. Acquerello il riso, 500gm
Our friends at Lario import this carnaroli from Piedmont. The unhusked rice holds its shape well during cooking, making for a particularly fine risotto. The beautiful tin doesn't hurt, either.
3. Chocolate Truffle Dessert, 500gm
What's comfort food if it doesn't include dessert? Puddings on the Ritz in Macleod, Victoria, pump this particular chocolate pudding with a burst of Grand Marnier at the centre. Watch out for the hidden truffle surprise, too.
4. Tabletop Grapes muscatel clusters, 250gm
Grown outside Mildura by the Garreffa family, these muscatel clusters bring a welcome touch of sweetness to the party platter. They're handpicked and dried in bunches without the use of chemicals - for our money they're the gold standard in dried grapes in Australia.
5. Gourmet Life duck confit
Gourmet Life is one of Sydney's favourite fine food purveyors and they've teamed up with local chef Darren Taylor to create this classic French duck confit. It's made with Marylands of free-range duck, garlic, herbs and spices.
6. The Fine Cheese Co English farmhouse cheddar, 200gm
You can't go wrong with cheddar - perfect for a ploughman's lunch, say, or a platter any time. The GT team picked this English farmhouse cheddar for its mellow nuttiness. It's matured for a year and goes perfectly on the brown-bread crackers.
7. Sheridans Irish brown-bread crackers
Our pick of partner for the standout cheddar? Sheridans' buttery Irish brown-bread crackers made from stoneground wholemeal flour, buttermilk and sea salt.
8. All Saints Estate Rutherglen Muscat, 375ml
Comfort food calls for a versatile drop, so we've chosen an All Saints Muscat from Wahgunyah in Victoria. The young and lively Rutherglen dessert wine is wonderful served chilled. Consider it your ultimate palate cleanser.
In collaboration with fine-food hamper specialist Snowgoose, we have designed the ideal gift (or treat for yourself), delivered to the door for $195 (including delivery). To order, go to gourmettraveller.com.au/snowgoose. While stocks last.
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