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.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
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.
I could spend the entire summer eating just fruit because it’s all I want on a hot, lazy day, and there’s such a great selection of wonderful produce at its peak. In January, my fridge is packed with a big wedge of watermelon, grapes, mangoes, nectarines, apricots and berries. I bought my first wedge of the season – which was seedless – back in late November on an unseasonably hot day, and I was delighted to find it was completely delicious, full of watermelon sweetness and flavour.
I used to think seedless varieties skimped a bit on flavour, but growers have obviously made improvements in recent years, which is excellent because watermelon pips were the only downside to this happy fruit. Now it is also possible to buy the Champagne melon, which has pretty much the same flavour as the traditional pink watermelon but has yellow flesh.
I find eating a big slice of chilled watermelon such a refreshing and simple pleasure. It’s also great in desserts and cocktails, such as watermelon juice with white rum, gin and mint, muddled and served with ice. I learnt a fabulous dessert from Greg Malouf where you cut neat little wedges of watermelon, pile them on the plate, drizzle them generously with a cardamom, lime and rosewater syrup and serve the lot with homemade cherry ice-cream – it’s a great way to finish a dinner party because it’s pretty as well as delicate and beautiful to eat.
It’s difficult to advise on selecting watermelon, because it’s now mostly sold already cut, and even full melons are not very revealing of their qualities. A whole melon should feel heavy for its size and have no cracks or blemishes on the outside. For the best and sweetest tasting watermelons, buy half or quarter pieces in the height of the season from a good source, and avoid those small poly-styrene trays of pre-cut fruit that have been refrigerated for who knows how long.
I have very fond memories of Christmases spent with a family in Castlemaine, Victoria, who had a huge mulberry tree in their backyard. I loved to stand under its lush green foliage on a hot summer’s morning eating mulberries that were ripe and soft. When the mulberries were ready to eat, they would turn from pale red to a deep blood purple, and the ground would be splattered with dark mulberry juice.
A mature mulberry will grow into a handsome gnarly tree with bright green heart-shaped leaves. The tree is quite beautiful and I have vowed to grow one as soon as I own a backyard big enough. Mulberries are rarely seen on the market because of their delicate nature – when they’re ripe they are squishy, full of juice, won’t last long and don’t travel well. They taste best ripened on the tree and won’t ripen further once picked. So hopefully you know someone with a tree, then you can enjoy mulberries stirred through homemade vanilla ice-cream (my favourite), in jam on toast, or on a custard tart made with buttery sweet pastry. They are also delicious baked in a simple lemon tea cake or made into a syrup to have chilled over ice water.
There are three different kinds of mulberry – white, red and black, the black being far the superior tasting of the three and the most commonly planted here. If you do find them at the market, look for fruit that is a deep shade of purple and is not bruised or seeping juice and eat them straight away.
One of the great pleasures of an Australian summer is the abundance of stone fruit. Every market, grocer and supermarket in December and January has its shelves piled with peaches, apricots and nectarines, and for me, their fruity scent is the harbinger of summer.
Nectarines, which are actually smooth-skinned peaches, are a highlight in January. There are the common yellow nectarines and then the more delicate and very pretty white nectarines, which I am pleased we are seeing more of lately. Enjoy them
Apricots, bananas, berries, cherries, currants, lemons, lychees, mangoes, passionfruit, pineapples, plums, rockmelons, tamarillos.
Avocados, beans, capsicum, celery, chokoes, cucumbers, eggplant, lettuce, okra, onions, peas, radishes, squash, tomatoes, zucchini.
Balmain bugs, goldband snapper, mud crab, Sydney rock oysters.
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