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.
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.
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."
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
A French pizza? Oui, mais non! Pissaladière bears a striking resemblance to the Italian classic, both in looks and name. Bread dough base? Check (most of the time). Savoury topping? Check. But although its name sounds similar, there doesn't appear to be any direct etymological link with pizza. To the contrary, pissaladière is derived from the Niçoise condiment, pissalat, which, in turn, is derived from the Latin 'piscis', meaning fish.
Originally made from the fry of sardines and anchovies, pissalat evolved into a pungent mixture of puréed anchovies flavoured with cloves, thyme, bay leaf and pepper and mixed with olive oil. As this condiment isn't so easy to get hold of outside the Mediterranean area, anchovy fillets are more commonly used instead, but be sure to use the best you can afford.
Pissaladière can be made either with a shortcrust pastry base or, perhaps more satisfyingly, with a bread dough base (it's also common for pâtisseries to use puff pastry), which is what we've done here. From this point, the other key components are onions and olives. The onions are cooked slowly in olive oil until they're very soft and sweet, and a generous quantity is an absolute must. According to the French cooking bibleLarousse Gastronomique, "good pissaladière should have a layer of onions half as thick as the base if bread dough is used; if made with shortcrust pastry the layer of onions should be as thick as the flan pastry".
Anchovies are then arranged over the sweet onion mixture, traditionally in a lattice pattern, and each diamond is studded with a briny Niçoise olive. Some pissaladières may also use tomato, but for the purist it's the sweet-salty combination of onions, anchovies and olives that truly hits the spot.
The joy of pissaladière is that it's as good cold as it is hot from the oven (and the same can't really be said for pizza, unless you have a hangover). So make two and save some for later. Vive pissaladière!
One by the book, as you’d expect from this classic Parisian-style bistro.
11 Toorak Rd, South Yarra, Vic, (03) 9866 8569.
La Gerbe d’Or
This café has been selling them for 26 years.
255 Glenmore Rd, Paddington, NSW, (02) 9331 1070.
On the menu as an amuse bouche.
697 Brunswick St, New Farm, Qld, (07) 3358 1558.
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