The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"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 fareexchange@bauer-media.com.au 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.

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.

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.

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."

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.

Australian Gourmet Traveller 2013 Restaurant Awards: The Stars

We award only 100 star ratings, so some restaurants which have previously held stars may have been edged out by others lifting their game or by newcomers. The three-star rating labels a restaurant as one of Australia's great restaurants, the equal of the world's best, and a destination in itself. Two stars makes an establishment a superior dining experience in all respects, worthy of a detour. One star means there is an element of pizzazz as well as professionalism which raises an eatery beyond the everyday.

To check out all of our 2013 Restaurant Awards coverage, click here.

THREE STARS
NEW SOUTH WALES
SYDNEY
Est.
Marque
Quay
Rockpool on George
Sepia
Tetsuya's

VICTORIA
MELBOURNE
Attica
Cutler & Co.
Vue de Monde

REGIONAL
Royal Mail Hotel

TWO STARS
NEW SOUTH WALES
SYDNEY
Aria
Bentley Restaurant & Bar
The Bridge Room
Buon Ricordo
Claude's
Flying Fish
Guillaume at Bennelong
Icebergs Dining Room & Bar
Momofuku Seiobo
Otto Ristorante
Porteño
Rockpool Bar & Grill
Sean's Panaroma
Universal

REGIONAL
Bacchus

QUEENSLAND
BRISBANE
Aria Brisbane
Esquire
Ortiga
Urbane

TASMANIA
HOBART
Garagistes
 
VICTORIA
MELBOURNE
Café Di Stasio
Ezard
Flower Drum
Jacques Reymond
Pei Modern
The Point
Rockpool Bar & Grill

REGIONAL
Lake House
Loam
Provenance
Ten Minutes by Tractor

WESTERN AUSTRALIA
PERTH
Restaurant Amusé
Rockpool Bar & Grill

ONE STAR
ACT
Aubergine

NEW SOUTH WALES
SYDNEY
The Apollo
Balla
Billy Kwong
Bistrode CBD
Bodega
Buzo
Catalina
Felix
Fish Face
Four in Hand
Foveaux
Gastro Park
Longrain
Lucio's
Ormeggio
The Ortolan on Bayswater
Pilu at Freshwater
Popolo
Restaurant Arras
Restaurant Assiette
Sailors Thai
Sixpenny
Spice Temple
Three Blue Ducks
Yoshii

REGIONAL
Biota Dining
No 2 Oak Street
Subo
Town
Vulcans

QUEENSLAND
BRISBANE
Alchemy
E'cco
1889 Enoteca
The Euro
Montrachet
Restaurant Two
Stokehouse Brisbane
Tank Restaurant & Bar
Tartufo

REGIONAL
The Long Apron
Nu Nu
Seaduction
Vanitas
Wasabi

SOUTH AUSTRALIA
ADELAIDE
Auge
Celsius
Press Food & Wine
Vincenzo's Cucina Vera

REGIONAL
d'Arry's Verandah
Fino
The Lane Vineyard
Petaluma's Bridgewater Mill

TASMANIA
REGIONAL
The Stackings
Stillwater

VICTORIA
MELBOURNE
The Atlantic
Bacash
Bar Lourinhã
Bistro Vue
Carlton Wine Room
Circa
Coda
Comme Kitchen
Cumulus Inc.
Dandelion
Donovans
Embrasse
Esposito at Toofey's
Estelle Bar & Kitchen
Gigibaba
Giuseppe, Arnaldo & Sons
Golden Fields
Grossi Florentino
Hare & Grace
The Italian
Izakaya Den
Longrain
Matteo's
Mister Bianco
Moon Under Water
MoVida
MoVida Aqui
The Press Club
San Telmo
Sarti
Spice Temple
Stokehouse
Union Dining

REGIONAL
Annie Smithers
Brown Brothers Epicurean Centre
Eleonore's
Kazuki's at the Raglan
Port Phillip Dining
Stefano's
Sunnybrae
The Tea Rooms of Yarck

WESTERN AUSTRALIA
PERTH
Balthazar
Dear Friends
Divido
Greenhouse
Jackson's
Pata Negra

REGIONAL
Cape Lodge
Vasse Felix

  • Magazine:
  • sep 2012
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Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
29.11.2016
Matt Moran kicks off Aria 2.0 with lobster French toast
25.11.2016
Brisbane’s Restaurant Two will close on Christmas Eve
24.11.2016
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