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.
Acting as an all-encompassing sensory and educational space, Handpicked Wines’ new flagship urban cellar door on Kensington Street in Sydney’s Chippendale is as strikingly designed as it is useful.
Sharp design with a lifestyle mindset, East is a business hotel with personality.
Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
And his lucky host city is…
From an art-fuelled Friday night to fish and chips on the sand, Melbourne is packed with adventure this summer - all of it delicious.
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.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
For more than 150 years Chinese cooks have made Australia a vastly more interesting place to eat, and today Chinese cuisine contributes as much (or more) to our food identity as Italian or French cooking. With the Lunar New Year upon us, we've picked out some of our favourite eateries from around the country.
Neil Perry's sultry basement fine-diner Spice Temple and powerhouse Mr Wong remain the front-runners for Sydney's fancier Chinese plates. Golden Century and its glossier Star casino sister The Century lead the way for Cantonese. Billy Kwong, meanwhile, explores the region's cuisine with the help of native Australian ingredients. Two Sticks (694 George St, Haymarket) flies the flag for Yunnan province while Chairman Mao (189 Anzac Pde, Kensington, 02 9697 9189) represents Hunan. For first-class Fujian look no further than Dixon Street favourite Three Lanes and Seven Alleys. Sichuan fans, on the other hand, should head to Red Chilli or Spicy Sichuan (the city branch is our favourite: 2 Cunningham St, Haymarket, 02 9221 4222) where spice rules the roost. Fisherman's Wharf and Marigold are favoured dumpling destinations, while street-side Hot Star does Taiwanese-style fried chicken to a tee. At Bar H, Hamish Ingham combines the cuisines of China and Japan with sharp drinks and a buzzy vibe.
Fiery food plus a tick of approval from many a visiting chef has seen Dainty Sichuan expand to the CBD and Box Hill to feed an ever-growing crowd of fans. It's a similar case with Hutong, purveyors of arguably the best xiao long bao in town. Its siblings include the upmarket Man Tong Kitchen and the fun-loving China Red. Those after designer flair might try Neil Perry's Spice Temple, David's or Lau's Family Kitchen (4 Acland St, St Kilda, 03 8598 9880), while fans of old-school glamour should set the GPS for Flower Drum or Choi's. Boisterous, Hong Kong-style fun can be had at Pacific Seafood BBQ House (210 Toorak Rd, South Yarra, 03 9826 3838), while yum cha fans queue at Crystal Jade (154 Little Bourke St, Melbourne, 03 9639 2633).
In Adelaide, Park Lok is your go-to for Cantonese, while From Orient flies the flag for Sichuan. Got yum cha on the agenda? Star House (1/39 Gouger St, Adelaide, 08 8221 6303) sets the benchmark in the dumpling department. If Peking duck's more your thing, though, head to Ming's Palace (157-159 Gouger St, Adelaide, 08 8231 9970) where the bird reigns supreme, or dig into what might be the country's best Chiu Chow food at longstanding favourites T Chow and Ying Chow (114 Gouger St, Adelaide, 08 8211 7998).
Chilli takes the forefront at suburban favourite Sichuan Bang Bang - old Chinese takeaway digs are worth a visit alone. For top-end trolley action check out New Shanghai or Bamboo Basket where steam baskets are all the go. Madame Wu's offering is more pan Asian than straight Chinese, but the dumplings and roast duck are legit. For regional Chinese eats with a side of fun, head to Happy Boy where the likes of fish-fragrant eggplant, dan dan noodles and Chongqing chicken are paired with chic industrial surrounds.
It's all about the regional flavours in Perth. Red Chilli Szechuan Restaurant (865 Albany Hwy, East Victoria Park, 08 6161 2898) is your destination for Sichuan with its impressive line-up of spicy, numbing and tingling offerings. MOM Dumpling House specialises in food of the north-eastern variety and, as the name suggests, damn fine dumplings. For the best of the barbecued end of the spectrum head to Hong Kong BBQ House (76 Francis St, Northbridge, 08 9228 3968), or dig in to dim sum instead at Regal on Roe. An's Kitchen (305 William St, Northbridge, 08 9227 9667) focuses on eats from the north, while the newly renovated University Asian Restaurant (88 Broadway, Nedlands, 08 9389 1168) takes its cues from Canton.
Chairman and Yip has led the way for Cantonese fusion in our nation's capital for more than 20 years. Sister restaurant Malamay, on the other hand, puts the spotlight on Sichuan through the likes of prawns with three-chilli relish and hand-cut noodles, and shredded lamb shoulder with cumin and salted chilli. Akiba, while not strictly Chinese, explores aspects of the cuisine through its dim sum and barbecue offerings.
Me Wah is your go-to for top Chinese in Tassie. The menu gives a nod to 1970s suburban classics, with several dishes in the chicken and sweetcorn soup and sweet and sour pork genre. But look beyond them and there are real treasures - the dumpling dishes, braised eggplant with pickled radishes, and chicken with shredded ginger and spring onion chief among them. Top that off with sharp service, a superior wine list and killer weekend yum cha and you've got a winner.
This article was updated in February, 2015.
Read more: our favourite Chinese recipes.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Panache could be a watchword for Bang, Surry Hills’ first fo...
Sokyo's Chase Kojima's new project is something completely n...
Chef Sam Miller is heading back to the UK.
A collection documenting the life of the Sydney Opera House ...
With a soundtrack laden with dance beats and a dark, moody ...
Pronounce it "bah-la" for Piedmont-born artist and composer...
If Da Orazio didn't already have a subtitle, we'd suggest s...
Felix is an earnest love letter to the Paris brasserie. The...
Flying Fish presents questions. The room, at Pyrmont's hist...
There's good reason to wait for a table at this Potts Point...
Glammed-up glassware, the wait-staff a touch more attentive...
Cast as an "urban homestead" by its creators, this drawcard...
There's no shakuhachi or koto playing here; instead, punter...
In the beginning there was Karen Martini. Then Robert March...
Longrain is like an old friend, and each time you visit it'...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×