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 firstname.lastname@example.org 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.
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."
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.
Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.
Note Shaoxing wine, hot chilli broad bean paste (also known as doubanjiang) and fermented soy beans (aka black beans) are available from Asian grocers. If hot chilli broad bean paste is unavailable, substitute chilli soy bean paste.
It's warm, silken and aromatic, so it's surprising to hear that
this Sichuan classic means pock-marked grandmother's beancurd when
translated to English. Legend has it that the dish was first made
during the Qing Dynasty by a smallpox-scarred nanna (known as
Mother Chen) who made the dish for labourers. While the name may be
surprising, the popularity of the dish is not: it would have been
just the ticket for hungry workers on the move. And today this
comforting dish of smooth beancurd, fiery chilli, numbing Sichuan
peppercorns and minced beef is one of the most-widely recognised
Sichuan dishes in China and around the world.
Being a poor man's dish, original versions of ma po doufu were made with off-cuts of beef, hence the mincing of the meat, but today you'll also find some recipes with pork.
The ratio of meat to beancurd varies from recipe to recipe; however, Tony Tan, GT's contributor and authority on Asian food, recommends around five parts beancurd to one part meat. But while beancurd is a key ingredient, it plays a neutral role - acting as a carrier for the other components and flavours of the dish.
"It shouldn't have a strong tofu taste," says Ye Shao, owner of standard-setting Melbourne restaurant Dainty Sichuan, "but a taste more of chilli and Sichuan pepper, blended or mixed with the broad bean paste and minced meat. To achieve this, it's important to stir-fry the broad bean paste with the minced meat to bring out the flavour and fragrance before adding stock."
Use the freshest spices you can find for best results, and enough chilli so that the heat lingers on the palate, but not so much that you can no longer taste the other flavours.
A good ma po doufu should have a harmonious balance of saltiness, sweetness and heat: get this balance right and we guarantee this staple of Sichuan cuisine will soon be one of yours too.
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