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.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
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.
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."
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.
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.
Note Indirect grilling is barbecuing away from
the heat, using the top rack. It's important to have a coal base
well established for this method. Woodchips are available from
barbecue shops and select hardware shops.
Poor old chardonnay. Few other white grapes have been such victims of fashion, buffeted by the whims of winemakers and popular taste. Back in the '80s chardonnay was all about buttery richness - remember Rosemount Roxburgh? Then, in the '90s, unwooded chardonnay was all the rage, and our bottle shop fridges were suddenly stacked with anaemic wines made from young vines.
In the noughties, the pendulum swung back to chardonnays with more complexity, thanks to more mature vineyards (older vines tend to produce grapes with more satisfying flavours) and more involved but restrained winemaking techniques such as lees stirring (agitating the sediment of spent yeast cells that lie on the bottom the barrel). Now, though, some are wondering whether the pendulum hasn't swung too far: the latest trend, especially in cooler places such as southern Victoria and the high country of NSW, is to pick grapes earlier (at, say 11 or 12 per cent potential alcohol) and make wines that winemakers may describe as "minerally" but some punters describe as "austere" or "tart".
The trick is to drink these leaner, modern styles of chardonnay with food that will bring out the wine's inherent depth of flavour. This salad - with the subtle oiliness of the trout and the lemony creaminess and herbal lift of the dressing - is just the kind of dish you need.
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