Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Acting as an all-encompassing sensory and educational space, Handpicked Wines’ new flagship urban cellar door on Kensington Street in Sydney’s Chippendale is as strikingly designed as it is useful.
Sharp design with a lifestyle mindset, East is a business hotel with personality.
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.
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.
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.
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?
13 of our most decadent chocolate recipes to indulge guests with 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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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 centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
At its simplest, curing meat requires nothing more than salt, but the addition of sweeteners, such as sugar or maple syrup, as well as spices and herbs and even wine adds extra layers of flavour. When curing, it's important to work cleanly and to use the best and freshest meat. Here, we've opted for free-range pork belly with a good amount of fat, but if you prefer more meat than fat, try a thin piece of rump. When curing over a long time, food safety as well as the appearance of the meat are important considerations, so pink curing salt containing sodium nitrate is often used. This eliminates botulism and preserves the pink colour of the meat; we've added a small amount to the salt cure here for this reason. Lentils are a classic accompaniment to cured meats, here steeped in a tangy vinaigrette that cuts through the meat's richness. Start this recipe at least five weeks ahead and up to three months. The curing process will be faster if done in a cool draughty place.
Note Pink curing salt #2, also known as Prague powder #2, contains salt, sodium nitrite, sodium nitrate and pink colouring, and is formulated for longer cures; look for organic curing salt with natural food colouring, available from specialty food stockists such as The Melbourne Food Ingredient Depot.
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