Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
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.
"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."
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.
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.
Was it the Saratoga Club-House in New York's Saratoga Springs or double-decker railway club cars that provided the inspiration for this most beloved of sandwiches? We're not losing a lot of sleep on the question but, either way, all the authorities agree the club sandwich is something of a 20th-century American culinary icon. And as Americans made that century their own, so too did the club, travelling with hotel and business interests, becoming a staple of bar and room-service menus around the globe.
So much so that observing the regional variations on the classic, whether slight or involving prawn paste mayo, has become something of a sport among a certain breed of traveller. Turkey is so common a substitute for chicken that many people think it's the protein of choice - point of order: unless the turkey is very, very juicy and the chicken at hand is very, very dry, it's not… so turkey doesn't count, nor does the common addition of a fried egg. Sometimes the classics are best left alone. Alone, that is, with chips.
Regarded by many (indeed, many who work at Harry's) as the best in the world. Calle Vallaresso, 1323, Venice, +394 1528 5777.
The tiny, perfectly formed article seen at Monte Carlo’s grand dame works out at about $10 a bite. Place du Casino, Monte Carlo, Monaco,+377 9806 30 16.
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