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 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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
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.
"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.
We've all heard nostalgic stories from chefs who've been
inspired to cook by time they spent at nanna's knee podding peas.
And while it's a nice picture viewed through rose-coloured glasses,
who, we have to ask, bothers podding peas any more?
Although we're normally the first to advocate a "fresh is best" approach, when a frozen ingredient is superior it makes sense to use it. Of course, if you happen to grow peas yourself, nothing beats them straight from the vine (they're so tender and sweet you could probably eat the pods, too), but for most of us that's simply not an option.
Peas have a high sugar content that, once picked, quickly converts to starch, so when you buy peas in the pod, they often have a floury texture. It's a better bet, then, to buy frozen peas, which have been snap-frozen at the source, and retain their sweet flavour and delicate texture. The fact it's a more convenient option is simply a bonus and means you have the fresh flavour of spring at your fingertips all year round.
Pea, leek and chorizo frittata
Serves 4 (pictured)
Preheat oven to 180C. Heat 50ml olive oil in a large ovenproof frying pan over medium heat, add 2 thinly sliced leeks and 2 finely chopped garlic cloves and stir occasionally until tender (3-4 minutes). Add 2 thickly sliced chorizo and stir to colour slightly (1-2 minutes). Lightly whisk 8 eggs in a bowl, add a generous handful each of coarsely chopped flat-leaf parsley and mint, season to taste, stir to combine and add to pan. Add 120gm defrosted frozen peas and 60gm coarsely crumbled Manchego. Bake until just set (20-25 minutes) and serve hot with lemon wedges.
Pea and fennel soup
Heat 40ml olive oil in a saucepan over medium heat, add 1 thinly sliced onion, 2 thinly sliced baby fennel bulbs and 2 finely chopped garlic cloves and stir occasionally until very tender (8-10 minutes). Add 1 litre chicken stock and bring to the boil. Add 1kg frozen peas, season to taste and return to the boil. Add 1 cup firmly packed baby spinach and ½ cup firmly packed mint, stir to wilt, remove from heat and purée with a hand-held blender. Add juice of 1 lemon, or to taste. Serve hot scattered with marinated feta.
Pea, lemon and ricotta spaghetti
Cook 350gm dried spaghetti in a large saucepan of well-salted boiling water until al dente, adding 180gm frozen peas in the last minute of cooking (5-6 minutes). Drain, reserving 2 tbsp cooking water, then return pasta and reserved cooking water to pan. Meanwhile, heat 50ml olive oil in a separate saucepan, add ½ thinly sliced Spanish onion, 2 finely chopped garlic cloves and 1 tsp dried chilli flakes and stir occasionally until tender (4-5 minutes). Add finely grated rind and juice of 2 lemons, a generous handful of coarsely chopped mint. Toss through spaghetti with plenty of finely grated parmesan, season to taste and serve hot topped with crumbled firm ricotta.
Serves 4 as a side
Heat 20gm butter in a saucepan over medium heat, add 3 thinly sliced golden shallots and 1 finely chopped garlic clove and stir occasionally until tender (3-4 minutes). Add 300ml chicken stock, reduce by half, then add 400gm defrosted frozen peas. Bring to the boil, season to taste, then process in a food processor with 50gm diced butter. Serve hot with roast chicken or lamb.
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