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.
Acting as an all-encompassing sensory and educational space, Handpicked Wines’ new flagship urban cellar door on Kensington Street in Sydney’s Chippendale is as strikingly designed as it is useful.
Sharp design with a lifestyle mindset, East is a business hotel with personality.
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.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
Note Canned chipotle chillies in adobo and chipotle Tabasco are available from select grocers and delicatessens.
Oh the joys of January. After the frenzied festive season it's
time to draw breath, relax and enjoy all summer has to offer: balmy
days, evening swims and backyard barbecues.
And while the barbie is all about that perfect steak or snag, here at GT we're great believers in the power of the almighty condiment. Our desert-island condiment of choice is barbecue sauce - homemade, of course.
Both North and South Carolina in the USA stake claims to the sauce's origins, although there are four key schools - mustard, vinegar-and-pepper, light tomato, and heavy tomato - all with seemingly endless iterations. Although the vinegar-and-pepper type has the longest history, it's the heavy-tomato barbecue sauce we're most familiar with today.
Many companies claim to have produced the first commercial barbecue sauce, but one that could argue its case strongly - if it still existed - is Atlanta's Georgia Barbecue Sauce Company. An advertisement for its sauce was published in the Atlanta Constitution in 1909. Another contender is the Louis Maull Company, which began manufacturing it sauce in St Louis, Missouri, in 1926, and continues to produce it using the same recipe today.
While every region has its own version of the sauce, those from Kansas City and Memphis are the most notable. Kansas City's is red-brown, thick and quite sweet, most similar to commercially produced versions; the Memphis sauce has a vinegar kick and is sweetened with molasses rather than sugar.
We've channelled the Memphis style here because the extra vinegar cuts through the richness of the meat. We've also added, less classically, canned chipotle chillies in adobo for their deep, smoky flavour. A similar result can be achieved with smoked paprika added incrementally to taste.
Slather the sauce on barbecued meats or serve it on the perfect steak sandwich as we've done here. If only January could last forever.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×