Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
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.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
"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."
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.
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.
"I really love Asian cooking. I suppose what I enjoy most about
it are the great flavours, the contrasting tastes and textures, and
the way that, with a wok and a bamboo steamer, you can cook just
about anything. In fact, you don't even need a wok - you can
usually do just as good a job with the other equipment found in
Western kitchens. Asian cooking is very achievable at home: you can
quite easily prepare a simple meal for the family after a day at
work, or spend some time in the kitchen making a few dishes that
will have your friends talking for months. Now I think of it,
perhaps one of the things I love most about Asian food is that it's
often designed for the shared table, and that is how I love to eat.
A bowl of rice, a few dishes, friends and family and, of course, a
nice glass of wine… I can't think of a better way to spend an
evening or lazy weekend afternoon.
When you cook the dishes in my new book, Balance & Harmony: Asian Food, it's important to remember that, much of the time, you're dealing with intense flavours. Always remember the most important part of the cooking process: taste, to find balance between those flavours. You will hear me say 'balance, balance, balance' throughout my book, and when I'm not saying 'balance', I'll be talking about harmony. These are the cornerstones of good Asian cooking.
It all started for me when I was young. I was lucky enough to have a father who was not only a very good cook but also fascinated by all things Chinese. I have memories of going down to Sydney's then very small Chinatown (mainly Dixon and George streets in those days). Dad and I would wander through the old food stores and he would pick out exotic ingredients to cook for us that night. When we had finished shopping, I would be thrilled if I could see a tin of poached abalone in Dad's grasp; I knew that meant a fabulous steamed soup or stirfry of one of my favourite ingredients in the world. (To this day I believe the greenlip abalone from Tasmania that I serve in all my restaurants is as luxurious and delicious an ingredient as truffles, foie gras, Ibérico ham or caviar.) In January 2009, I'll be opening Spice Temple in Sydney - a place that I hope will be a wonderful reflection of all I have learned and loved about Asian food.
I'm absolutely convinced that my love of Asian cooking has made me a much better cook of Western food. It has taught me so much about the texture of food and, just as crucially, about aroma. When I bring that knowledge to my restaurant cooking, it changes how a dish turns out forever. Now, I'm not necessarily saying that you'll be affected in the same way, but I do feel confident that mastering some good basics (considering texture, balance and harmony in a dish) will enhance how you view your Western-style cooking at home."
Classic fried rice VIDEO
Prawn scrambled eggs
Red curry of duck and pineapple
Stirfried beef with Sichuan peppercorns and sweet bean sauce
Steamed blue-eye with black beans
Braised tofu, family-style, with black vinegar
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Philippa Sibley may have left the building, but Albert St F...
With a soundtrack laden with dance beats and a dark, moody ...
The family-friendly nature of Aravina explains the terracot...
Assaggio's very red, very mod fit-out has undeniable flair,...
The grey-whiskered Ben Willis could pass for a maturing, bu...
Annie Smithers may have decamped for Du Fermier, but the bi...
The name is a nod to France's south-west gastronomic heartl...
Rydges doesn't exactly leap to mind when you think "complex...
Pronounce it "bah-la" for Piedmont-born artist and composer...
The mixing of business and pleasure comes second nature to ...
Escargots, foie gras, bouillabaisse - the expected French s...
The relaxed ambience and witty, irreverent service may say ...
A land of smoke and mirrors, Celsius is an urbane, nightclu...
Mark Newman's cassia beef cheek is the type of dish that ce...
While many chefs bang on about provenance, few can top Piet...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×