Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
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.
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.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
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.
We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
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.
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
Over the past few years we have witnessed the most remarkable change in premium Australian chardonnay. Gone are the days when every winemaker chased the fat, golden, oak-lavished chardonnay style (remember Rosemount Roxburgh? Remember Renmano Chairmans Selection?). Now the pendulum has swung right over to the opposite extreme: it's now de rigeur in chardonnay circles to pick the grapes much earlier, to ferment and mature the wine in old oak barrels and to prevent the malolactic fermentation - the microbiological process that can produce creamy, buttery characters in white wines. While this newer trend towards leaner, lighter, more minerally chardonnays is generally a good one - the wines have a brightness and refreshing quality to them that the golden oldies often lacked - the new-wave wines sometimes come unstuck when it comes time to eat. Yes, they're great with seafood (especially shellfish and oysters and mussels and yabbies), but their leanness means that richer, fuller dishes can overwhelm the wine. So for this deliciously savoury recipe, full of the roundness of cauliflower and cheese and mustard, I'd opt for a slightly more old-fashioned, fuller-bodied chardonnay. Luckily, there are still a few souls sticking to the old style, not getting sucked into the modern trend, keeping the flame alive.
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