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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
Note Buy the rolls from a Vietnamese bakery if you can. If they're unavailable, use other crusty white rolls.
Fusion food gets a bad rap, often for good reason (whoever thought pasta and curry sauce made a good combination was clearly deluded - and no, we didn't make that up). But some dishes manage to fuse two cultures and cuisines with serendipitous results. Take Vietnam's banh mi, for example. The starting point for any banh mi is the bread, a crunchy-crusted, fluffy-centred baguette (the name banh mi actually refers to the bread itself), introduced to Vietnam in the 18th century, when the country fell under French rule.
The bread used for banh mi has evolved somewhat from its French origins, though - where once it would have contained only wheat flour, the Vietnamese have tweaked it to include rice flour as well, which is what gives it a beautifully crackly crust and featherlight interior.
Throughout the French colonial period, the fillings were typical of what you might find in France - jambon, fromage or pâté. It wasn't until much later, once the French vacated Vietnam, that the fillings took on the Vietnamese flavours we see in banh mi today. Pâté remains, but in place of the ham is roast pork belly (and usually other lunch meats), along with a generous handful of coriander and slices of birdseye chilli for heat. Pickled vegetables such as carrot and daikon add gorgeous crunchy texture.
Some versions of banh mi also include prawns, Vietnamese sausage, grilled pork, grilled pork patties, chicken floss or pork floss, while you can also find a vegetarian version made with a tofu filling.
There's even a breakfast banh mi, filled with fried egg and onion, and drizzled with soy sauce. Sometimes a mayonnaise-like spread is added and it's not unusual for Maggi seasoning to make an appearance too. The flavours of a perfect banh mi should sing effortlessly from salty to sweet to hot, while the textures should burst in your mouth - it's all about contrast. And it's an example of great fusion if ever there was one.
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