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.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
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."
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.
The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
Note When you've cut out these ring-shaped doughnuts, you're left with 16 centres. Don't let them go to waste. Fry them until they're golden (a couple of minutes), then dust them in cinnamon sugar for the perfect mouthful.
We're more than a little smitten with sweet fried dough and it
seems we're not alone - versions are made across the globe, be they
Greek loukoumades drenched in
fragrant honey, French
beignets dusted in a snowstorm of icing sugar, or Italian bomboloni
just made for dunking into an espresso. And then there are Spanish churros and rosquillas, Israeli
jam-filled sufganiyah - the list goes on. We embrace all these
multicultural examples of golden-fried goodness, but we must admit
to being partial to the all-American ring-shaped doughnut.
According to The Oxford Companion to Food, the history of the doughnut in the US dates back to the early 19th century. In A History of New York (1809), Washington Irving wrote of "balls of sweetened dough, fried in hog's fat, and called dough nuts, or oly koeks", as the Dutch settlers called them.
It wasn't until the mid-19th century that they took on their now-signature ring shape. It's not clear how the shape came about, it may have been a matter of necessity. In their hole-less state, it wasn't uncommon for the centres to remain uncooked. Then some bright spark worked out that punching a hole in the centre of the fritters allowed for even cooking and a much more satisfactory result.
One legend involves a ship's captain from New England and his mother, one Elizabeth Gregory, whose doughnuts filled with nuts were held in high regard. It's said Mrs Gregory packed her son, Captain Hanson Gregory, off on a voyage with a supply of her doughnuts, along with the recipe to make more. Not liking the nutty filling, Captain Gregory apparently instructed the ship's cook to remove the centres and henceforth make all doughnuts with a hole in the middle. Voilà! Whether this is what occurred way back in 1847 remains murky. What is indisputable is the vigour with which doughnuts rose to popularity.
Some doughnuts are made with a cake-like batter; others, like the ones here, have a yeast-leavened dough. The key to success with the latter is dough with a high water content, so don't be concerned that the mixture is quite wet - it needs to be in order to become crisp and light once it bubbles away in hot oil. The temperature of the oil is critical - too cool and the doughnut will be oily; too hot and the outside will be over-brown before the inside is cooked through. And the final question: to sugar or to glaze? It's difficult to choose, but, whichever way you go, it's a win. Perhaps no one says it better than Homer Simpson and we echo his immortal words: mmm, doughnuts.
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