Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
And his lucky host city is…
From an art-fuelled Friday night to fish and chips on the sand, Melbourne is packed with adventure this summer - all of it delicious.
No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
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.
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.
"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."
The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
Wondering what to do with that leftover loaf? Here are some
ideas for making the most of your daily bread.
Good fresh bread needs no recipe to transform it into a delicious meal, but once it's been in the bread-bin a day or two, a little more ingenuity may be needed to get the most out of it. There's not a bread-eating culture in the world that hasn't produced brilliant uses for bakery leftovers, whether it's Italy's panzanella or bruschetta, British bread-and-butter pudding or Spain's gazpacho. Here are a few of our favourite ways to make that special loaf go the extra mile.
Pappa al pomodoro
Heat 125ml olive oil in a frying pan over low-medium heat, then sauté 2 finely chopped white onions and 3 thinly sliced garlic cloves until very soft (10 minutes). Add 1kg coarsely chopped, very ripe Roma tomatoes, 400gm canned tomato polpa (available from select supermarkets and delicatessens, or substitute canned crushed tomatoes), 250gm halved mixed cherry tomatoes and 80ml chicken stock, season to taste, then simmer over medium heat until tomatoes begin to break down (20-25 minutes). Turn off the heat, add 400gm diced day-old sourdough bread and a handful of torn basil, and serve topped with grated Parmigiano-Reggiano.
Makes 2 sandwiches
Grill 4 chicken thigh fillets and 130gm smokehouse-style bacon both brushed in a little oil in a char-grill pan until cooked through and charred (6-8 minutes). Slice chicken crossways and set aside. Toast 6 thin slices of sourdough bread in the bacon fat in the pan, turning occasionally, until golden and toasted. Combine 60gm mayonnaise with 4 finely chopped cornichons and 3 tbsp thinly sliced basil, add chicken, season to taste, then spoon onto 2 slices of toast. Season to taste, top with bacon and another slice of toast, then finish with thinly sliced Roma tomato and lettuce, and sandwich with remaining toast.
Parmesan-crumbed chicken, fennel salad and anchovies
Serves 4 as a light meal
Process 300gm day-old sourdough bread to coarse crumbs in a food processor. If bread isn't dry enough to process well, bake in oven at 150C (8-10 minutes). Add 50gm finely grated parmesan, stir to combine and season to taste. Slice 3 chicken breasts (200gm each) diagonally into 8 thin pieces. Place crumbs and 2 lightly beaten eggs in separate bowls, then coat chicken slices first in egg, then in crumbs, shake off excess and set aside. Heat 50gm butter and 2 tbsp olive oil in a non-stick frying pan over medium-high heat and fry half the chicken, turning occasionally, until golden and cooked through (3-4 minutes). Set aside on paper towels. Wipe out pan, add the same quantities of butter and olive oil to pan and repeat with remaining chicken. Combine 2 baby fennel bulbs thinly shaved on a mandolin with 2 tbsp extra-virgin olive oil and juice of 1 lemon in a bowl, season to taste and serve scattered with extra parmesan and anchovy fillets to taste with the parmesan-crumbed chicken.
Fig and bread salad
Serves 4 as a light meal, or 6 as a side
Combine ½ loaf day-old sourdough bread (375gm), torn into bite-size pieces with 8 quartered figs, 1 torn buffalo mozzarella, 8 coarsely torn thin slices prosciutto, 2 thinly sliced golden shallots, rinsed (optional), and 2 cups basil leaves, larger ones torn, in a bowl. Whisk 60ml chardonnay vinegar and 125ml extra-virgin olive oil in a bowl, pour over salad, season to taste, toss to combine and serve.
+ Bread freezes well, of course, but if you're pressed for freezer-space, consider whizzing it into breadcrumbs and freezing it sealed in bags ready for use in toppings, puddings and crusts.
+ For most of the recipes here we've used a country-style white sourdough loaf, but most types of bread will work. Good texture in the crumb is half the battle, so sliced-white is usually less than ideal.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Fish in a flash, a chilled soup, no-cook meals – check out o...
Looking for some quick dishes to get you through autumn? We'...
Here's a collection of quick and simple (but no less satisfy...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×