Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.
Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!
Subscribe to Gourmet Traveller for your iPad.
Not all is as it seems at Nora as it shifts from cafe to restaurant, but thanks to joyful sleight of hand and the fun factor it works.
With Sicily's capital slowly being transformed into a vibrant, youthful city, built on a strong Italian culture, we take you through the best places to stay, eat and shop in Palermo.
Spike your next cocktail or sauce with Australian-grown yuzu.
Andrew McConnell transforms Moon Under Water into a Chinese restaurant.
Join us to mark a new era of air travel with Etihad Airways at Shannon Bennett’s celebrated Vue de Monde, at the high end of Melbourne fine dining.
Is this Australia's answer to poutine?
Grab the mink and the fedora – this Baxter cocktail means business.
Sydney's favourite Italian restaurant is taking its classic dishes to Omotesando.
It's official, winter means lentils, curry and soup.
Rice pudding is one of our favourite winter sweets. Try it out all kinds of ways.
Sleep tight in a vintage Airstream high above Flinders Lane at Melbourne’s new (novel) hotel.
A complete overhaul of the Port Douglas resort is unveiled this month.
The classic pork roll is the very definition of an Asian sandwich for most Australians. Resist the urge to use sourdough or other fancy bread in place of Vietnamese bakery rolls; that flaky crunchiness contrasting the lush filling is what it's all about. Leftover pork or chicken from a roast works nicely here, too, as do duck and rare beef.
A new take on cauliflower cheese, souped up with bacon and turned into tasty fritters. They’re a great way to kick off a dinner party or drinks.
Raise a glass to the winners of this year's annual Restaurant Guide Awards.
We’ve made our list, we’ve checked it twice. Here’s how it happened.
Cinnamon, nutmeg, allspice, cloves and ginger all feature heavily in festive recipes deeply rooted in western European tradition. One such spiced treat is speculaas: a thin, crisp biscuit made from a brown-sugar-based dough enriched with butter and milk. They’re traditionally baked on St Nicholas’ Eve (5 or 6 December) and stamped with an image from the story of St Nicholas. The Dutch and German versions – in contrast to the Belgian – are heavily spiced, with cardamom and ground white pepper added to the mix. We’ve added a hint of star anise and mace to our interpretation of this Christmas classic.
The key to making good, crisp speculaas is to allow a lengthy resting time before rolling or moulding the dough. This allows the spices to mellow and really permeate all the way through the dough. Overnight is best, although you can make the dough up to three days ahead of baking. When you do finally get to the baking stage, the aroma is hardly to be believed – absolute heaven. It will make your kitchen smell like the inside of a gingerbread house.
Traditionally, speculaas are imprinted with images from a special wooden mould, but these can prove tricky to come by in Australia (although some specialty suppliers we found online will ship to our shores). Instead, we’ve gone for another very European Christmas motif – the snowflake. Our tip is to roll the dough out thinly and refrigerate it until firm before cutting it out, to ensure well-defined edges for your speculaas. Our other tip? Bake plenty of them. Our recipe makes a generous quantity of speculaas as they’re incredibly moreish. We wager you’ll find it hard to keep your hand out of the biscuit tin.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×