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.
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.
"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 in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.
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.
"These deliciously moreish snacks are sure to go down a treat," says Daniel Wilson. "Served cold they make excellent picnic fare. The spiced flour mix is also great dusted on seafood before cooking." Chicken ribs are pieces of bone-in breast; they're available from poultry shops and butchers.
Note Kewpie mayonnaise, a Japanese brand, is available from Japanese grocers. This recipe is from Huxtabook ($49.95, hbk) by Daniel Wilson, published by Hardie Grant Books, and has been reproduced with GT style changes.
Huxtabook? Yes. Huxtaburger? No. The dish that has
latterly become Daniel Wilson's signature isn't in
Huxtabook, his first foray into publishing. But don't let
that hold you back, not least when there are now three branches of
Huxtaburger Melbourne-wide, with another on the way (and when the
recipe, which graced the January 2013
GT, is on our website). Even burgerless,
Huxtabook, which for the most part details dishes from
Huxtable, the restaurant Wilson opened with Dante Ruaine and Jeff
Wong on Smith Street in Collingwood in 2010, is a cracking read,
and it has a look more original than many a cookbook issued from an
Australian published in a good long while.
Raised in New Zealand, Wilson has worked for some of Melbourne's biggest names, heading the kitchens of Arintji for Jacques Reymond and Blakes Cafeteria for Andrew Blake, and then cooked at The Graham before opening Huxtable. Modern Australian cooking is his métier, and recipes for dashi, XO sauce and tamarind water sit comfortably in the basics section of the book alongside dill oil, lemon curd and harissa.
At Huxtable, gherkins make nice with Korean barbecued pork ribs just as kombu shavings enrich smoked kingfish with horseradish, beetroot and cream, and Sri Lankan love cake is served with liquid Turkish delight and a mint ice-cream. They're dishes that are restaurant-pretty while still within the reach of the home cook; modern without being too modernist.
"It's just about quality food, quality wine, a relaxed atmosphere and nothing pretentious," Wilson says. "All of us here come from a fairly serious hospitality background - Dante was at Verge and MoVida, Jeff was at Circa - and we just wanted to do something that had quality but was accessible and fun." On the plate, he says, that translates to plenty of punch. "It's not too tricked-up, but it should be full of flavour."
Where could a person dip their toe into the book? Wilson says the tuna with Japanese flavours and tempura crumbs is an excellent place to start, as are many of the other simpler fish dishes. For something a little more involved, the wagyu and green peppercorn curry with coconut, pickled shallots and lime leaf, he says, is "a bit more intense in terms of preparation and procuring ingredients".
For all the menu's reach, Wilson's original kitchen inspiration
was a considerably less exotic thing (depending on your take on New
Zealand children's television broadcasting). He says as a kid his
favourite segment of Saturday morning's What Now ("eight
till 10, Channel Two") was the cooking segment. So much so, in
fact, that its influence can still be felt in his cooking today.
"Their French toast recipe's secret was fresh orange juice."
The younger Wilson was so keen he wrote away for the recipe. "Squeeze one fresh orange into the egg and milk mixture with ground cinnamon. When we first started at the restaurant, doing breakfast, I used that very recipe. I still make it at home today."
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×