Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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When it’s time to raise a toast, choose a glass that rises to the occasion.
Chef's around Australia are taking hams to the next level this Christmas.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
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.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas Day.
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.
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.
"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
"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 it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.
Stefano de Pieri used to make a divine dessert at Stefano’s using the best of Mildura’s citrus. He’d arrange slices of pink and yellow grapefruit, oranges and mandarins on a platter, pour over hot caramel and drizzle the lot with Cointreau. The caramel would dissolve, becoming a delicious sauce. This simple, colourful dessert is great with custard or thick natural yoghurt.
The rind and flesh of grapefruit make excellent chutney, and the rind is delicious candied on its own. Pink grapefruit segments with crab, chilli, coriander and avocado, with a coconut and fish sauce dressing, makes a fine salad. While grapefruit grows everywhere from temperate to tropical and even desert climates, the best-tasting fruit comes from very hot areas, such as Arizona, Florida and Israel. The heat helps the ripening process, producing fruit sweeter than that grown in cooler regions.
Back home, grapefruit are grown in Victoria’s Mildura, as well as in Western Australia and the Northern Territory. Depending on where they’re from, their season ranges from late summer to the end of winter. Grapefruit don’t ripen once they’re off the tree, so be sure to buy ripe specimens. Red varieties of grapefruit, also known as ruby or pink grapefruit, are becoming more popular and readily available. They’re much sweeter than their yellow-fleshed counterpart, and have fewer seeds.
The experience of eating an oyster that has been properly handled – that is, opened fresh and eaten straight away with its juice intact – is very different from eating one that has been opened in advance, probably under a running tap, and left to sit in the fridge for hours, if not days. The pristine oysters grown off Tasmania, South Australia, Western Australia and New South Walesdeserve better treatment, but sadly the latter example is still common in Australia.
Just as a winemaker works with nature to produce the most pure expression of a particular grape and its terroir, oysters are a direct expression of their environment, the microclimate and the work of the oyster farmer. With his farms along the estuary of the Clyde River in Batemans Bay on the New South Wales south coast, oysterman Steve Feletti is leading a revolution in oyster culture. “Great oysters are created by their provenance and affinage – the finishing process,” he says. Feletti’s practices are modelled on those of the great oyster farmers of the world, the French, and adapted to his specific microhabitats and our unique Australian conditions.
A range of factors influences the flavour and condition of an oyster: water salinity, temperature and pressure; the presence of mud or silt; levels of sun exposure; and tidal flow all come into play. Even lunar cycles affect the reproductive cycles of an oyster. Then there’s the farmer, who can manipulate the way oysters grow and the condition of their meat just by moving the racks they’re attached to closer to the surface or deeper in the water. Flavour differs from variety to variety. Pacific, Angasi and Sydney rock will taste different from one another and vary significantly in flavour depending upon the season and stage of reproductive cycle.
Oysters generally spawn over the hot summer months, but the quality of an oyster during and after its spawning cycle can be managed by the farmer. Oyster appreciation also comes down to education and personal taste. I especially appreciate oysters during the colder months, when they’re busy feeding and getting plump again. Their rich flavour at this time makes them particularly good eating. So buy a dozen – along with a sturdy shucker – and ask your fishmonger to show you how to shuck them (our tip: don’t rush it). Have them, in all their natural glory, for dinner.
It’s taken a third of my life to get over my school sandwiches: soggy, limp and stained purple by canned beetroot. Ugh. I now love
Apples, cumquats, custard apples, grapefruit, lemons, limes, mandarins, nashi, oranges, papaya, pomelos, rhubarb, tangelos.
Asian greens, avocados, beetroot, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, fennel, garlic, horseradish, Jerusalem artichokes, kale, kohlrabi, leek, okra, olives, parsnips, potatoes, pumpkins, shallots, silverbeet, spinach, swede, sweet potatoes, turnips, witlof.
Blue warehou, dusky flathead, grey mackerel, sand whiting, silver warehou, snapper, tailor.
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