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.

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 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

More chefs' favourite jaffle fillings

Let's be frank here: we think jaffles are awesome and, as the findings of our recent jaffles feature suggest, our nation's top chefs agree. Here's what a few more of them have to say.

Matt Germanchis, Pei Modern, Melbourne, Vic
How well would your signature dish work in a jaffle?
Our signature dish would be the casarecce with chicken dumplings - hard to fit in a toastie, but if tinned spaghetti works then there may be hope.
What's your go-to jaffle?
My go-to toasted sandwich would be seeded mustard, a lovely Gruyère and cracked pepper. Most appreciated late at night after a long week at work.
The ultimate jaffle?
For me, it would be crab Mornay with soft-boiled gull egg and a tin of beluga caviar.

Hadleigh Troy, Restaurant Amusé, Perth, WA
How well would your signature dish work in a jaffle?
My signature dish - egg, mushrooms and pine nuts - would fit into a toasted sandwich nicely. It would take a little bit of adjustment, but in its current state it already has toasted brioche 'soldiers', so this would be taking things just that one step further.
What's your go-to jaffle?
The ultimate jaffle?
Sweet brioche with frangipane, blueberries and vanilla ice-cream, or parmesan bread stuffed with meatballs.

Ben Williamson, Gerard's Bistro, Brisbane, Qld
How well would your signature dish work in a jaffle?
Our signature dish would probably be either our lamb tagine or suckling pig and I actually think either of these would work quite well. The tagine in a brioche would be rich, sweet, slightly salty and completely decadent. Some tart tahini yoghurt would be a great final touch. The suckling pig would be equally decadent - sweet, juicy, crisp-skinned pig with morcilla and smoked almond. Savoury, sticky, smoky and good.
What's your go-to jaffle?
My go-to jaffle would easily be a good quality sourdough with something like a tomme, quality mustard and smoky ham. Often a late night snack for me.
The ultimate jaffle?
In the right conditions anything is the ultimate jaffle. I'm going to do the suckling pig and morcilla thing really soon, though.

Adam D'Sylva, Coda, Melbourne, Vic
How well would your signature dish work in a jaffle?
At Coda, my yellow duck curry would go very well in a jaffle. It would be rich and unctuous, and ooze curry sauce when eaten. At Tonka my lamb curry would again be a mouthful of heavenly goodness, with the crispy bread to encase it all.
What's your go-to jaffle?
Hot cacciatore salami, mozzarella, parsley and tomato. I never get sick of this combination. I've been eating it forever.
The ultimate jaffle?
The same as my go-to one. It's the simple things that are often the most satisfying.

Nick Holloway, Nu Nu, Palm Cove, Qld
How well would your signature dish work in a jaffle?
A couple of dishes that would work would be [a variation of the] banana hotcakes, [but with] caramelised banana and coconut-caramel, coconut shaves and coconut sorbet. Or the freshwater crayfish [with] lentil and minted labna, cucumber and curry leaves.
What's your go-to jaffle?
A definite favourite (always made with the Christmas leftovers) would have to be suckling pig with peach or mango chutney (depending on whether we are Christmasing up north or down south), aïoli, rocket and sourdough toast.
The ultimate jaffle?
Summer berries in a brioche with white chocolate and macadamia nut-brittle ice-cream - yum.


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

Latest news
Behind Africola’s new look with James Brown of Mash Design
Hot Plates: Ume Burger, Barangaroo
Matt Moran kicks off Aria 2.0 with lobster French toast
Brisbane’s Restaurant Two will close on Christmas Eve
Restaurant Hubert opens for lunch
Hot Plates: Good Luck Pinbone, Sydney
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...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Edible seaweed guide

With its complexity in flavour and texture, seaweed is the c...

get the latest news

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