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.
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.
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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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?
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 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-3pm
Dinner Tue-Sat 6pm-10.30pm
Chef Chris Thornton cut his teeth among Michelin stars, which is evident in the small, focused and confident menu at this bright but elegant restaurant. Start with the somewhat retro and intensely flavoured crumbed egg with lightly charred asparagus, Gorgonzola dolcelatte, caramelised onions and wild garlic. It's gooey, it's sharp, and it's oh so good. Move on to the confit duck with pickled cherries, soubise sauce and black pudding. It's fork tender, with light crisp skin: a perfect combination of rich, smooth, sour and sweet. The summer trifle is a deconstruction of sorts: a vanilla brûlée, surrounded by feather-light almond sponge, peach and elderflower ice-cream. Sweet, balanced and intense, this is no mere afterthought. Service is casual, but enthusiastic and knowledgeable. The wine list is diverse across varieties and regions, with a clear Australian dominance. Worth a trip; worth a detour.
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