Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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When it’s time to raise a toast, choose a glass that rises to the occasion.
Chef's around Australia are taking hams to the next level this Christmas.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
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.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas Day.
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.
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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
"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 email@example.com 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.
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.
"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."
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
Tell us about Tomahawk's menu, Ali.
Because so much work and love go into the craft beers we're showcasing, we want to complement and add to that. I want to put as much love into my cooking as the brewer has put into the beer.
What's your approach?
I take the best beers, try to take them apart, element by element, and work out how to use them in my food. We're smoking a whole rainbow trout, for example, using some hops in the brine and in the woodchips. We also stuff the fish's belly with herbs and hops to let the bitterness of the hops infuse the fish. Then we counteract the bitterness by glazing the outside of the trout with the extracted wort. The rainbow trout is a nice oily fish that just sucks up all the smoky flavours. It all works wonderfully.
Which beers have turned your head most recently?
Australia makes some great Russian imperial stouts. The Feral Brewing Co in Western Australia is doing one called Boris, and it's just so thick and luscious - it's like velvet. We're using it in pot pies, braising the lamb in it for about 35 hours. The results are richer and more robust than cooking with wine. Aussie stout and Aussie lamb - you can't go wrong.
Do you wind down with a beer at the end of a shift?
I love independent and craft beer, but I'm not a seasoned drinker. Two beers and I have to go home. I'm too busy for hangovers.
Tomahawk Bar, 5/182 Grey St, South Bank, Brisbane, Qld.
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