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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
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.
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.
"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."
The name malfatti literally means "badly made". Or "misshapen". The latter translation better captures the rustic full-flavoured intensity of the dish - like a bulbous, lumpy, overripe tomato still hanging on the vine in late summer. There's an earthiness to the silverbeet, a sweet, intense herbaceousness to the basil, a creaminess from the ricotta, a sharpness from the sauce - heaps of seasonal goodness wrapped up and ready to burst in one dish. The very Italian flavours here would be nicely offset by a young, vibrant Italian-style red wine, and while a bouncy dolcetto, a succulent barbera or a more savoury sangiovese would be good, the slightly more tannic grip, lifted perfume and tart acidity of a nebbiolo is even better. Traditionally, many winemakers have taken nebbiolo very seriously indeed, producing a stern red wine from it - a mouth-coating monster that needs many years in barrel and bottle to soften before approaching maturity (and then needs to be paired with slow-braised meat dishes for best effect). But some smarter grape-treaders are now taking their neb and turning it into much more approachable wines - rosés, lightly wooded and less extracted reds. These are the styles that would match this dish well.
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