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.
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.
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.
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.
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?
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.
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 Chipotle purée is made by processing chipotle peppers in adobo in a blender to a smooth consistency.
Macaroni cheese, mac and cheese - whatever you choose to call
it, this venerable combination of melted cheese and pasta baked
under a golden crust is undoubtedly one of the world's most popular
cheese dishes. Executed properly, it's hard to beat - a simple,
reassuring comfort dish and a childhood favourite of millions. Made
poorly, it can be very nasty; I spent years at boarding school in
England, so I know of what I speak. It took a long time for me to
understand that it was not supposed to be limp industrial noodles
congealed within a processed cheese sauce.
For a popular dish of such simplicity, it surprises me when I discover how many chefs have a version they consider to be the one true recipe. I have strong feelings about cheese and that surprise can change quickly to delight or dismay when I test their claims.
The obvious starting point is a reputable, artisanal brand of macaroni - a hollow durum-wheat pasta, which is cut short and straight in European countries, or shaped into stocky elbows in the United States and elsewhere. I'm sure it won't surprise you to learn that I think the absolutely crucial ingredient is good cheese.
In my experience, mature, well-made farmhouse cheddar is ideal, and provides both texture and flavour, with a wonderful lingering tang. Gruyère or Comté are other worthy additions because of their sweet, rich, flavours, and the slight stringiness they offer when cooked. A grating of aged Parmigiano-Reggiano, meanwhile, delivers the perfect crisp golden crust.
Considering the popularity of mac and cheese in the US, you could be forgiven for thinking that it's an American dish. The first recipes, though, date back at least to medieval times. Thomas Jefferson was so impressed by a version he came across while travelling in Europe that he imported equipment into America to replicate the pasta so he could serve the dish for state dinners more than 200 years ago.
As I recently discovered on a visit to the US to film an episode for the new season of Cheese Slices, it's now common for American cheese shops to power their own house-made "killer" mac 'n' cheeses with any one of a number of interesting artisan cheeses, including pungent, washed-rinds such as Münster, and cave-ripened Taleggio, hard cheeses such as farmhouse Caerphilly and Lancashire. I even came across a version that included blue cheeses such as Roquefort.
There is much debate about the sauce, and how it should hold the dish together. Cheese-enhanced béchamel is the tradition, but additives including crème fraîche, extra butter, heavy cream, egg yolks, cottage cheese and even breadcrumbs are also occasionally used to broker the marriage of pasta and cheese. There are almost as many views over the use of other ingredients such as bacon, pancetta, tuna and so on to add texture and flavour. Here's my take on macaroni cheese from a new book of cheese recipes I'm working on.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×