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 firstname.lastname@example.org 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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
"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."
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.
The top end of Sydney's restaurant scene is about to get a
shake-up as Ben Greeno, chef at Momofuku Seiobo, leaves the casino to
join the Merivale Group. It's understood that
Greeno, who has headed operations at the three-star restaurant
since it opened in 2011, leaves Momofuku in April, starts with
Merivale in May, and the first kitchen under his direction in the
new role, the renovated Paddington Arms, will be open in July. It's
around July, too, that the company plans to open another
as-yet-unnamed restaurant just a few doors away at 380 Oxford
Street. Former Chez Panisse chef Danielle Alvarez will be running
the kitchen, with Greeno to have a hand in it in an advisory
capacity. A third project, built around Greeno's cooking, is also
in the offing.
"I don't really want to talk about what I'm doing next till I've left Momofuku, but I would like to say that I'm very grateful for the time I've had here," says Greeno. "I've learned a lot here, and the restaurant means a lot to me. I'm sad to leave, but I'm excited about the future."
Merivale boss Justin Hemmes, for his part, says Greeno's first project is a new concept for the company, "specifically tailored around what he wants to do and the style of cooking that he wants to do. We haven't worked on the menu yet but we've obviously worked on the concept. Ben wants to cook casual, accessible food really well and we're going to build the venue around his style and his offering, which is the old Paddington Arms."
A Merivale spokesperson added that it "won't be sliders and dude-food", but it won't exactly be Noma-influenced modern-Australian-American-Korean either.
Hemmes said he was very taken with Greeno's work. "Ben's one of the greatest talents in the country and arguably in the world, I think. He's a remarkable individual. Not only is he a true professional in his craft, but his attitude and his management techniques are highly professional. He's a remarkable guy. We think alike and we're certainly on the same path, so it's a good fit."
Greeno, a native of northern England, was part of London's Young Turks group and counts Noma and The Paul in Copenhagen and Restaurant Sat Bains in Nottingham among his previous employers.
Momofuku Seiobo, the first branch of David Chang's acclaimed Momofuku restaurants to open outside New York, landed in Australia amid a flurry of publicity and shot to prominence quickly, taking out the top slot in the Gourmet Traveller Top 100 and being named Restaurant of the Year in 2013. Another senior member of staff, sous-chef Clayton Wells, departed last year and will open Automata at The Old Clare boutique hotel development in Chippendale in July.
A spokesperson from Momofuku head office in New York described the parting as amicable. "We are extraordinarily thankful for everything that Ben has done for Momofuku Seiōbo," she said, "and we look forward to seeing the growth and success that Ben will inevitably have in future projects."
A senior chef from Momofuku in New York, yet to be confirmed, will head up the kitchens at Seiobo from May.
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