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.
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.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
When it’s time to raise a toast, choose a glass that rises to the occasion.
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.
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.
"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 in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.
"It's the bomb, it really is," says Eugenio Maiale. "You just
can't get more Italian than that." He's talking about maccheroni
alla chittara: hand-cut pasta tossed with a slow-cooked lamb ragù.
"Whenever I think of it," he adds, "I think of my relatives sitting
along a long table under the vines, my uncle playing the
squeezebox, and everyone just hoeing into this pasta." [ED'S NOTE:
To get the recipe for maccheroni alla chittara, and watch
Eugenio make it from scratch, click here.]
Maiale knows a thing or two about pasta - he makes 80 kilos of it a week himself at A Tavola, in Sydney's Darlinghurst, and the silky, supple qualities of his creations are chief among his restaurant's charms. (He still thinks mum's is better, nonetheless.)
Adelaide-born Maiale has strong ties to his family in Italy. Regular trips to Palmoli, in Abruzzo, provided him with constant inspiration. "I consider myself to be quite Italian," he says. "That's where I've picked up most of my techniques and my love and humility towards Italian food."
After apprenticing with 12 Italian "mamas" at Adelaide's Rigoni's, Maiale opened Auge and Citrus, respected establishments both. He then decided to try his hand in Sydney, working with first Robert Marchetti at Icebergs, then Steve Manfredi at Manta, all the while keeping an eye out for his own little site.
The recipes you see here aren't a million miles from the A Tavola menu, but the focus is more squarely on Maiale's Abruzzese heritage and the ingredients and dishes he grew up with. "Peppers are abundant in the Abruzzo, and stuffed with tuna they're really commonplace," he says. "The scamorza [the mozzarella-style cheese], the Abruzzese have their name on it, and the cicerchiata is pretty much the big finale. At carnivale, when everyone dresses up, that's what they'll serve. There's always a competition to see who makes the best."
For now, the opening of his first wine bar, Omertà, in mid-2009 is keeping Maiale busy. "I just want to try doing a little bar," he says. "That, and keep cooking." The opening coincides with another arrival, that of his first child. "I think it's going to be a girl," he says. "I can't wait to cook my little one her first pastina."
A Tavola, 348 Victoria St, Darlinghurst, NSW, (02) 9331 7871.
the recipe for maccheroni alla chittara con ragù d'agnello e
peperoni and watch Eugenio make it from scratch in our
exclusive video clip
Watch our interview with Eugenio about the cuisine of Abruzzo and how to make the perfect pasta every time
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.×