Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
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.
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.
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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
"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 email@example.com 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.
"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."
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.
Note This recipe makes 50 grissini.
Sometimes, the most memorable, most delicious, most evocative food-and-drink combinations are not the most extravagant dishes matched with the finest wines. Sometimes, gastronomic nirvana can be discovered in the most humble of pairings. Take this classic, but utterly perfect combo of salty, savoury grissini and bittersweet Campari: all elements of the food and the drink are designed to tantalise the taste-buds, to get those juices flowing, so you can move on to the next stage of the meal with a keen palate and hunger.
Mixing it with Campari
The simplest and most refreshing way to drink Campari is by adding a good slug of soda water to the lovely red liquid, poured over ice, with a twist of orange (or popping the top on one of those cute little pre-mixed bottles and dropping in a straw).An equally great-tasting drink can be obtained by mixing one part Campari to two-parts intensely flavoured citrus juice - blood orange or pink grapefruit are fabulous choices as the touch of bitterness in both fruits matches the bitterness of the Campari well. The classiest Campari-based drink of all, though, is the Spritz - the Venetian's late-afternoon drink of choice. To a large tumbler full of ice, add a strip of lime peel, one part Campari to two-to-three parts prosecco (the refreshing white sparkling wine from the Veneto) and top up with mineral water. - Max Allen
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