The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

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.

Chilled recipes for summer

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"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 fareexchange@bauer-media.com.au 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Paul Carmichael's great cake

"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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Amaru
Modern Australian
Amaru
-37.85589,145.024664

Amaru is dressed to impress. A one-time shopfront turned into an intimate 34-seat restaurant, its concrete-render walls, indoor plants and upholstered armchairs exude sophistication and good taste. Lest things become too slick, neon feature lighting and a wall of curtains create a touch of theatre. Some theatricality is to be expected, given the owner-chef is Clinton McIver, a former Vue de Monde sous-chef, and it's present on the (attractive earthenware) plate, too. The menu starts with snacks such as fried swede topped with trout roe and moves on to five or six well-proportioned savoury courses: dry-aged duck served with pickled cucumber and burnt leek oil, say, or marron laid under a sliver of local jamón. Buffalo mozzarella ice-cream with sun-dried strawberries is a typically impressive dessert, and the service is as charming as the room. The smart, European-leaning wine list, with a smattering of sake, provides a fitting final flourish.


You might also like:

Italian renaissance

Carlton, the Melbourne suburb that brought Italian cuisine a...

Da Noi

While many chefs bang on about provenance, few can top Piet...

At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • Dégustations $120-$170

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Clinton McIver

MOST VIEWED IN OUR RESTAURANT GUIDE

Ethos Eat Drink

Hobart, TAS
There's lots to love about this locavore restaurant. Hidden at the end of a covered lanew...

Momofuku Seiobo

Sydney, NSW
The location might seem, at best, inspired by a Ginza viaduct, and the kitchen team has a...

Hentley Farm

Seppeltsfield, SA
Taking cues from Scandinavian earthiness, Hentley Farm chef Lachlan Colwill is boldly mod...

Porteno

Sydney, NSW
Get the skirt steak. Sure, the fire-licked pork and lamb offerings from the asado pit are...

Smolt

Hobart, TAS
Smolt manages to be most things to many people. With its welcoming, mid-century-modern in...

Chianti

Adelaide, SA
A respected elder of the Adelaide restaurant scene, Chianti has delighted diners with its...

Peel Street

Adelaide, SA
With its stripped-back interior and generous shared plates packed with vibrant flavours, ...

Attica

Melbourne, VIC
One of Ben Shewry's great strengths is his ability to transform the potentially hokey int...
get the latest news

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

×