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.
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.
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.
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.
Last week we brought you the news of Fleet,
a trailblazing new wine bar bringing fresh flavours to Brunswick
Heads. This week, it's even more big news in the Northern Rivers of
New South Wales as we turn our attention to Ewingsdale where the Three Blue
Ducks crew have opened their second outpost. The 90-seat
restaurant and produce store is part of The Farm - a 32-hectare property with a
focus on sustainable-farming practices, designed to "grow, feed and
educate" the community.
The dining room proper (which operates on a "no frills, no tablecloths" policy) serves what Three Blue Ducks chef and co-owner Darren Robertson and his business partner Mark LaBrooy call casual, nutritious, tasty food, while the store offers takeaway meals, coffee and organic groceries.
"At the moment we're starting off with everything as local as possible," Robertson says. "We're doing the whole Alice Waters thing, so we're letting the famers and gardeners determine what we've got on the menu."
This translates to a menu abundant in "leafy greens, pigs and beef from The Farm itself, a little bit of chicken and amazing seafood". Début dishes include raw amberjack with pickled lettuce and whipped roe, and char-grilled octopus with guanciale and a salad of pink grapefruit, mixed grains, and torn mint.
"We've got a meat room, so we're buying in cows on the quarter and whole pigs," Roberston says. A barbecue zone is currently in the works with spits for whole animals, an Argentine-style grill, an outdoor wood-fired pizza oven and a hot smoker.
There's a bar, too - a "bloody huge bar", to be exact - offering all its booze on tap to reduce waste. "We have, at the moment, 10 reds, 10 whites, and about 15 craft beers, and a couple of ciders," says Robertson. "All the alcohol comes in kegs and we're also making our own kombucha."
All up, it sounds like a whole lot of planet-friendly fun, and if it's anything like the Bronte flagship, we're sure it'll be a hit.
Three Blue Ducks, The Farm, 11 Ewingsdale Rd, Ewingsdale, NSW, (02) 9389 0010
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
There are a lot of food shots on Instagram: the good, the ba...
We asked Australia's leading chefs to name the restaurants t...
The world is getting hotter and we’re not talking about glob...
On the eve of the second outing of one of the world’s strang...
Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...
The 2014 50 Best Restaurants in Asia were unveiled this week...
With its complexity in flavour and texture, seaweed is the c...
Tell us about Tomahawk’s menu, Ali...
A mighty fine plate of beef short ribs with roast celery vin...
Farm-to-table is a neat catchcry but, argues Dan Barber, one...
You’ve just released your first cookbook, a tribute to Lomba...
Here's the list of our 2016 Restaurant Guide Top 100. How ma...
Rene Redzepi may be headed to Sydney next month, but he's ba...
Music is a key ingredient that can turn your party from good...
With its complexity in flavour and texture, seaweed is the c...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×