Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
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.
"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.
"This popular dish, served on special occasions, is presented like couscous on a large platter," writes Paula Wolfert. "The msemmen are torn into pieces while still hot to the touch and set aside until just before serving. Then they are piled into a steamer and reheated. The chicken stew is placed on top and the sauce spooned over. There are many versions of this dish. This one was given to me by Aunt Aicha from the town of Beni Mellal. She said to be sure to add the ras el hanout: 'It puts the dish up 10 notches.'"
Note Semolina comes in three grades: coarse,
medium and extra-fine, all available from Indian grocers. The
extra-fine version, also called patent durum flour, durum atta or
durum, is double-milled to the texture of talcum powder. You can
make msemmen a day in advance: flatten each square between two
sheets of baking parchment, roll up and store in a resealable bag
in the refrigerator. Some of the best cumin in the world is
produced just west of Marrakech, and I urge you to seek out the
Moroccan variety if possible - even if you have to go to the
trouble of getting it by mail order. Moroccan cumin seed is so
powerful it does not need to be toasted before being ground.
The Food of Morocco ($65, hbk) by Paula Wolfert is published by Bloomsbury. This recipe has been reproduced with minor GT style changes.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×