Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
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.
It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever, writes Michael Harden.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
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?
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 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.
Lunch Thu-Sun noon-1.45pm
Dinner Mon-Sun 6pm-8.45pm
There's no arguing the drama of a dining room with floor-to-ceiling windows perched 55 floors above the city. And while the view is definitely a plus, as is the voluminous wine list and chic dark-hued dining room with its kangaroo-hide chairs and sleek open kitchen, it's Shannon Bennett's playful, intricate and often brilliant food that's the true draw. Those wanting to go the full Vue should give the dégustation - 10 courses, plus myriad small bites - the nod. Interestingly, heavier morsels such as kangaroo finished at the table on binchotan charcoal, and wagyu served with beetroot and bone marrow now appear early in the roster, while the likes of marron with pine-mushroom cream or soft-shell crab perched on shells finish out the savouries. It makes for a smoother, more easily digestible journey, helped along by superb tea selected and coddled by Vue's tea sommelier: an ideal ride for this room with a view.
4 courses $150, dégustations $200-$250
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