Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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When it’s time to raise a toast, choose a glass that rises to the occasion.
Chef's around Australia are taking hams to the next level this Christmas.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
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.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas Day.
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.
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.
"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
"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."
Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.
We have the great pleasure of announcing the nominees for our annual restaurant awards. The awards, held in conjunction with the launch of the 2009 edition of the Gourmet Traveller Australian Restaurant Guide (Australia’s most-read and only national guide!) in association with Electrolux, were announced at a ceremony in Sydney on August 18, and named the 2009 Australian Restaurant of the Year, the most prestigious award for restaurants in the country. The full results of the awards, the stars and the top 100 Australian restaurants are published in the September Gourmet Traveller, which comes bundled with the restaurant guide, and on our website.
This is the first year we’ve published the names of the nominees in each category (except for Restaurant of the Year), partly because with our new website we have a forum fitting to do so, but mostly because we want to acknowledge the great wealth of talent in our hospitality industry. Many of the awards were very close, and the nominees are all richly deserving of your attention whether they get the gong in the end or not.
Stay tuned to gourmettraveller.com.au for updates and for exclusive video, photos and interviews from the awards, and keep your eyes peeled for the September issue of the magazine for the full story.
New Restaurant of the Year
Giuseppe, Arnaldo and Sons, Melbourne, Vic
Sassi at Balé, Port Douglas, Qld
Bistro Guillaume, Melbourne, Vic
Universal, Darlinghurst, NSW
Berowra Waters Inn, Berowra, NSW
Sommelier of the Year
Lok Thornton, The Royal Mail Hotel, Dunkeld, Vic
Emma Sputore, Must Winebar, Highgate, WA
Lara Caraturo, Pilu at Freshwater, Harbord, NSW
James Erskine, Auge, Adelaide, SA
Nicole Reimers, Rockpool, Sydney, NSW
Maitre D’ of the Year
Peter Marchant, Restaurant II, Brisbane, Qld
Terry Soukoulis, Auge, Adelaide, SA
Enrico Carnevali, Zafferano, Crawley, WA
Liz Carey and Paul Guiney, Universal, Darlinghurst, NSW
Simon Denton, Verge, Melbourne, Vic
Best New Talent
Adam Liston, The Melting Pot, Hyde Park, SA
Dan Hunter, The Royal Mail Hotel, Dunkeld, Vic
Ben Milgate and Elvis Abrahanowicz, Bodega, Surry Hills, NSW
Hadleigh Troy, Restaurant Amusé, Perth, WA
Pierre Roelofs, Interlude, Vic
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