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 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.

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.

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."

Gifts under $100 at our pop-up Christmas Boutique

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.

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.

A Baker, Cutler & Co., Penfolds Magill Estate, Vincent

James Hird, Todd Garratt and Traci Trinder of Vincent

James Hird, Todd Garratt and Traci Trinder of Vincent

Our restaurant critics' picks of the latest and best eats around the country this week including A Baker, Cutler & Co., Penfolds Magill Estate, and Vincent.

CANBERRA
A Baker
The big changes in the capital this year aren't just on the hill. This new café/bar/eatery sits on the site at the NewActon pavilion formerly occupied by Flint restaurant, which was gutted by a fire in 2011, and it's definitely well on the way to lifting the local standard. The new venture's fittings gleam against the burn-scarred walls, while a smiling, savvy floor team hustles coffee and snacks. Braised white beans with cotechino and sage is the kind of standout that appears on a breakfast menu that also includes shakshuka-style baked eggs, fruit loaf with ricotta, both house-made, and some mighty fine canelés. At lunch and dinner there's the likes of the superb spaghettini with silverbeet, soft egg yolk, parmesan and melting, barely-there shavings of smoked and cured lamb's liver. For the more grazing-inclined, the edit is smart: South Coast oysters, charcuterie (porchetta and mustard fruits; rabbit rillettes with beetroot and rye), good bread baked in-house and the likes of Holy Goat's La Luna cheese. Get into it any way you can. A. Baker, NewActon Pavilion, unit 2, 15 Edinburgh Ave, Canberra, ACT, (02) 6287 6150. PAT NOURSE

MELBOURNE
Cutler & Co.
Ignoring the 'if it ain't broke don't fix it' homily, Andrew McConnell has shaken things up at Cutler & Co. with a renovation that drags his team of young chefs from behind the scenes and into the limelight with a new open kitchen colonising the former bar at the front of the restaurant. It gives good entrance - the flurry of white-jacketed activity, the exhaust system hidden behind a gorgeous laser-cut metal canopy, a vintage dentist's light converted to a heat lamp as a sculptural centrepiece - but also provides a new dining experience (kitchenside seating) and a lounge/bar area surrounding the kitchen. The menu now sports an extended list of small snacks to match the new lounge. There's brilliant grilled octopus coated with intense, terracotta-coloured fermented chilli, delicate breakfast radishes served with buffalo ricotta, just-spicy devilled crab in cos leaves and smoked trout sandwiched in lacy-thin layers of rye toast. Good stuff, and a good view too. Cutler & Co., 55-57 Gertrude St, Fitzroy, Vic, (03) 9419 4888. MICHAEL HARDEN

SOUTH AUSTRALIA
Penfolds Magill Estate
The rush is on to taste the initial five- and eight-course dégustation meals of new Magill Estate executive chef Scott Huggins. A good example of his intricate yet modest take on hero ingredients is Kangaroo Island marron, kept alive until seven minutes before table service. To capture optimum freshness, Huggins boils it for 90 seconds, removes the shell and bags the tail meat with butter before bathing it in 55C water for six minutes, then searing it in a hot pan before serving with three interpretations of artichokes. This is where the work of Scott's fiancée Emma McCaskill comes into play, in the newly created role of development chef - she extracts an especially rich purée, soaks the leaves in sugar syrup for 24 hours before frying them to a fragile crisp, and lightly pickles the hearts. These serve as an appropriately delicate foil for the slightly nutty notes of the marron tail. It's simple-seeming on the table but sublime stuff - a very impressive example of carefully refined cooking. Penfolds Magill Estate, 78 Penfold Rd, Magill, SA, (08) 8301 5551. DAVID SLY

SYDNEY
Vincent
Think less "Dutch ear amputee" and more "a hundred wines": vin cent. With its entirely French wine list, this brilliant new brasserie could, perhaps, be a product of an Arles side street but, in truth, its heritage is more mixed, coming as it does from James Hird, Todd Garratt and Traci Trinder - the team behind Woollahra Italian favourite Buzo. Cheese is the other focus. Chefs Garratt and Hird have spent the last year training in artisan cheesemaking and the fruits of their work are on display in a glass case by the kitchen, sharing shelf with the French cheeses they're also ageing and finishing themselves. On the plate, that dairy magic could equal baked Comté custard at the beginning of the meal, or yoghurt-soft Jersey milk curds with whey crackers and honey harvested from the roof to close. If you like wine, cheese or good times, this is the new restaurant for you. Vincent, 14 Queen St, Woollahra, NSW, (02) 8039 1500. PAT NOURSE

Newsletter

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
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
Restaurant Hubert opens for lunch
24.11.2016
Hot Plates: Good Luck Pinbone, Sydney
23.11.2016
GT
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
The GT x STILY
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...

Hot Plate: Face2Face Noodles, Sydney

Chinatown's new spicy Chongqing-styled noodle bar is complet...

Hot Plates: Higher Ground, Melbourne

The line between cafe and restaurant is blurred at the CBD’s...

Hot Plates: 13 February 2015

Our restaurant critics' picks of the latest and best eats ar...

L'Americano, Sydney

Our restaurant critics' picks of the latest and best eats ar...

Estelle Bistro, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Bang Street Food, Sydney

Our restaurant critics' picks of the latest and best eats ar...

Minamishima, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Lilo Tang, Canberra

Our restaurant critics' picks of the latest and best eats ar...

Mayflower Restaurant and Bar, Adelaide

Our restaurant critics' picks of the latest and best eats ar...

The Vertue of the Coffee Drink, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Spirit House, Yandina, Qld

Our restaurant critics' picks of the latest and best eats ar...

Bistro Nguyen's, Canberra

Our restaurant critics' picks of the latest and best eats ar...

University of Melbourne Farmers' Market

Our restaurant critics' picks of the latest and best eats ar...

Clayton Wells at LuMi

The pair join forces for Sunday lunches at LuMi.

Farmhouse Restaurant, Pialligo Estate, ACT

Our restaurant critics' picks of the latest and best eats ar...

get the latest news

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

×