The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Missionary’s Downfall


"A deliciously fresh, herbal tiki cocktail created by Don the Beachcomber circa 1948," notes White Lightning's Richard Boccato. "The sweetness of peach and honey combine well with the freshness of mint and lime, with white rum providing the backbone and pineapple coming to the party providing fruity length."

You'll need

45 ml white rum 30 ml fresh pineapple juice, plus pineapple wedges, to garnish 22 ml lime juice 22 ml honey syrup (see note) 15 ml peach liqueur 8-10 mint leaves, plus sprigs to garnish

Method

  • 01
  • Combine rum, pineapple juice, lime juice, honey syrup, peach liqueur, mint leaves and ½ cup crushed ice in a blender and blend on high speed until ice becomes liquid. Taste for balance, adjusting with more lime juice, rum or syrup and re-blending as necessary.
  • 02
  • Pour into a hurricane glass, garnish with mint sprigs, fresh fruit, umbrellas and the like, and serve.

Note To make honey syrup, gently heat 3 parts honey to 1 part water in a saucepan over medium heat, stirring to combine, then set aside to cool.


GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

Featured in

Jan 2014

You might also like...

Negioroni

recipes

Bar H: Rob Choy

Pi Yi

recipes

Eight excellent gin cocktails

Canchanchara

recipes

Fourteen ways with sparkling wine

Scottish Eggnog

recipes

Dulce de leche milkshake

Sparkling cherry crush

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×