The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Father Fergus

Christmas is a moveable feast and has taken a turn for the better since we've taken control of the reindeers' reins.

The musk of game roasting, the port decanter full, walnuts, the gnaaah of Stilton, bowls of fruit, corks popping, a chill in the air heightening the appetite. The turkey is being stuffed with a chestnut stuffing. Stuffing is a kind of jazz thing. As long as you have the essentials - chestnuts, sausage meat and apples - the rest is improvisation. Think about the stuffing's role in life and just follow that vibe. (I have an image of a generation who will try stuffing their pyjamas into the chicken's bottom not knowing what should have been there.)

Red Burgundy is breathing, over-excited children are being sent off to wrap presents, the first snowflakes winnow their way down. It is going to be a white Christmas. Quick, turn on the radio, it's the King's College Choir carol service.

Make stock for the gravy, with turkey giblets. Brandy butter needs to be made too. There's a slight tingling on the liver as you mix the butter, brandy and sugar together.  Pick the sprouts - very sobering, with freezing water trapped in the leaves.

Oh damn! The drain is blocked and the plumbing hasn't yet dealt with the festive season. My sister is threatening to leave the home because of some argument with mum, which has been exacerbated by Christmas tensions.

Supper is pheasant cooked in cream and Calvados. Next comes a little Scottish wine, my jovial father's name for malt whisky. "Well, I don't mind if I do."

Christmas morning… ahh. The little darlings are hyper on natural adrenalin and mum has already put the turkey in the oven. No wonder people think turkey is a dry bird. The poor thing doesn't stand a chance.

The Christmas pudding is a wonderful thing: suet and fruit left to mature for a year, during which they break down into something dark and delicious. No sign of any Penicillium forming, nothing that a healthy splash of brandy can't deal with. Put it on the stove to steam away, a few bottles down already.

Twenty-four hours into Christmas and all is remarkably well. The bird is carved at the table, your plate is groaning, your stomach taut, and the prospect of Stilton and Christmas pudding yet to come is overwhelming. There's something daunting about a plate full of turkey, stuffing, cranberry sauce, bread sauce (the best bit), roast potatoes, sprouts. It almost defeats you before you've started, but eat you do, going in for seconds and yet more eating. Don't forget to drink and drink. This one lunch will keep you in cold turkey and Christmas pudding (which is very good fried in butter) and Stilton for days.

I fall off my chair into a slumped position with eau de vie to help digestion, hoping there will be a James Bond film on TV. Roger Moore's dulcet humour might be all the excitement my battered frame can take at this point.

Uncle Charles is on the phone from Australia, lighting the barbecue. The youth are waxing their surf boards, suntan cream is liberally applied, a snowman doesn't stand a chance. Let's open a few more cold beers.

Is that Father Christmas taking the shade under that tree, an Esky by his side? He's taken off his red jacket, using it as a cushion for his head, he's kicked off his big boots and he's sporting a fine pair of flip-flops.

It's a funny old world.

Happy Christmas.


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

Latest news
Hot Plates: Zaab Street Food, Canberra
Pinbone is opening a new Sydney restaurant
Melbourne’s Rosa’s Kitchen has closed
Hot Plates: Pickett’s Deli & Rotisserie, Melbourne
The World’s 50 Best Restaurants Awards are coming to Melbourne and we know where and when
Missy French has closed
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 ...


The grey-whiskered Ben Willis could pass for a maturing, bu...


After more than a decade as a serious fine diner focused on...

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...

Balfour Kitchen

A Queenslander-style verandah overlooking a courtyard sprin...


Pronounce it "bah-la" for Piedmont-born artist and composer...


The mixing of business and pleasure comes second nature to ...

Byron Beach Cafe

To describe a venue as a "celebration restaurant" - the sor...

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 Mario

There's something welcoming and homely about this Italian e...

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.