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.

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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Sydney's best dishes 2016

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.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

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.

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."

Brisbane's Montrachet changes owners

Brisbane's top French restaurant, Montrachet, has new owners and plans are afoot to expand the brand by opening a lookalike in mainland China.

Chef-patron Thierry Galichet will step aside at Easter after 11 years at the helm, making way for Shannon Kellam and his wife, Clare, to take over the Lyonnaise-inspired eatery in inner-city Paddington.

Most of the existing staff will continue at the restaurant and Galichet will work part-time alongside Kellam for the remainder of 2015 and supply French wine to Montrachet indefinitely.

Galichet says Montrachet will be his last restaurant and he now plans to concentrate on his successful wine-import business, along with a little consulting work, writing a book and leading wine tours to France.

Kellam, a former executive chef at The Brisbane Club, was Australia's representative at the Bocuse d'Or in January and is the only Australian chef to have competed twice at the biennial competition. He says his aim is to retain the soul of Montrachet but also to give diners new reasons to fall in love with the restaurant. Financial backers offered to custom-build a restaurant anywhere in Australia, but his heart was set on Montrachet.

"I'm buying Montrachet for Montrachet," Kellam says. "I don't want to change the way the restaurant operates, but I need an outlet for my style of food and that outlet will be on Friday nights."

A weekly ticketed $95 dégustation is planned to showcase Kellam's more progressive style of cooking, with Montrachet signatures - from steak frites to soufflé and snails - on the menu for the rest of the week. The restaurant will remain closed on Saturday nights.

"It will just be my food and my creations on Friday night and I'll be creating new dishes each week."

In May, Kellam's former apprentice Olivia Meli, currently sous-chef at The Brando resort in French Polynesia, will join the kitchen as chef de cuisine. Meli has been working in France for the past five years, with stints at Joël Robuchon in Monte Carlo and three Michelin-starred restaurant Flocons de Sel in Megève.

"I want to be an Australian chef who is achieving Michelin stars, if all goes to plan, at a second Montrachet in mainland China," Kellam says.

Montrachet, 224 Given Tce, Paddington, Brisbane, Qld, (07) 3367 0030

Newsletter

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

Latest news
Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
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
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...

Brisbane’s Restaurant Two will close on Christmas Eve

Last drinks are called for Brisbane fine-diner Restaurant Tw...

Aquitaine Brasserie

The name is a nod to France's south-west gastronomic heartl...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

1889 Enoteca

Get the potato gnocchi with pork and fennel sausage - there...

Il Centro

Il Centro is like a reliable, conservative old friend - not...

Jellyfish

It's hard to say whether the greater drawcard is the Story ...

Lutece

Chef Romain Bapst - a long-timer at Il Centro - brings city...

Moda

Chef Javier Codina isn't afraid to mix Catalan technique wi...

Moga

Far be it for us to speak ill of the sushi train, but for o...

Montrachet

Montrachet is as much a stage for gregarious owner and chef...

Sake - Brisbane

Nab a spot at the sushi bar and marvel at the vast number o...

Tartufo

Just when you thought it couldn't get more Italian, Tartufo...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Esquire

There's a palpable sense of game-lifting at Esquire. The so...

get the latest news

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

×