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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

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.

Sydney's best dishes 2016

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.

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."

Summer feta recipes

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.

2008 Best on the Best: Peter Gilmore, chef, Quay, Sydney

My favourite place for a drink is the bar at Icebergs Dining Room & Bar (1 Notts Ave, Bondi, 02 9365 9000). My favourite cheese is Beaufort d’Alpage, it’s a French cow’s milk cheese made from spring alpine milk. You can almost taste the mountain herbs and flowers, and it has a lovely nutty finish. It’s hard to find but Will Studd’s Calendar Cheese Company (326 Lorimer St, Port Melbourne, Vic, 03 8645 4666) brings small amounts into Australia. My favourite Australian food product? That’s a hard question. The one product I look forward to every year is my supply of Australian green almonds, which come from Blue Cottage  Almonds (PO Box 669, Willunga, SA, 08 8556 4094) in South Australia. They’re only available in November. I also love the wild strawberries grown by Richard and Nina Kalina in the Blue Mountains. My favourite restaurant is Mugaritz in Spain. The next place I would love to eat is Kikunoi in Kyoto.

Kitchenware supplier
Accoutrement (611 Military Rd, Mosman, NSW, 02 9969 1031). Sue Jenkins is a legend.

Café Alimentari (2 Hopetoun St, Paddington, NSW, 02 9358 2142). My tailor Matthew Lawrence has his store in William Street, and whenever I go there I always get a coffee at Alimentari. It’s a small cafe with great coffee and an authentic, continental feel.

Bottle shop Ultimo Wine Centre (99 Jones St, Ultimo, NSW, 02 9211 2380) in Jones street.

Winery Dalwhinnie at Moonambel, Victoria, and Stefano Lubiano in Tasmania. Both cool-climate vineyards make exceptional wine that is food-focused.

Food shop It’s hard to go past Simon Johnson's  original store at Pyrmont (181 Harris St, Pyrmont, NSW, 02 9552 2522), and I love a good produce market.

Quay, Overseas Passenger Terminal, The Rocks, Sydney, (02) 9251 5600,
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Ananas Bar & Brasserie

With a soundtrack laden with dance beats and a dark, moody ...

Aravina Estate

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' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Aquitaine Brasserie

The name is a nod to France's south-west gastronomic heartl...

Bacchus - Brisbane

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...

Carlton Wine Room

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...

Da Noi

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

get the latest news

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