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.
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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.
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'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?
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 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.
Lunch Tue-Sun noon-2.30pm
Dinner Tue-Sat 6pm-10.30pm
The menu and wine list at this dining landmark are rich in Sardinian terms opaque to even fellow Italians, yet the waiters make it all as clear as the blue skies above the beach beyond the windows, and at least as appealing. You can still set your watch by the house signatures: suckling pig, served for two on a splendid cork tray, is milky tender meat under a crackling golden skin, the benchmark example in Australia. Tagliolini is laden with a sweet-on-sweet combination of baby leeks and spanner crab, while perfectly giving baby calamari shine against a backdrop of sheep's milk ricotta cream accented with dried squid ink. Sheep's milk also makes a strong case for dessert, in the form of a racily jiggly yoghurt panna cotta with a mandarin consommé. Service strikes the right balance between warmth and professionalism, not least when it comes to getting the best out of the superb all-Italian wine list, a volume packed with regional gems.
Sat dinner/Sun lunch set menu, 3 courses $89
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