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.
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."
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.
For their first outing as restaurant owners, chefs Shaun Quade and John Paul Fiechtner are determined not to plunder their back catalogues. It's quite ambitious when you consider Lûmé, due to open in South Melbourne next month, will offer an 18-course dégustation-only menu.
"We just want everything to be new," says Quade, whose form
includes time at the Royal Mail Hotel, Quay and Biota, while
more recently he has been known as a pastry gun-for-hire at the
likes of Bar Nacional. "It's the same stuff everyone says - local
and seasonal and all that. But we've got a guy growing two hectares
of gardens - things like aromatics for tea, a lot of different
shoots and herbs. We're embracing the fact that the direction we're
going in is different to the casual track everyone else seems to be
Quade admits the term "fine dining" comes with plenty of baggage. "I can't think of an alternative - the best I can come up with is 'contemporary'." But he promises Lûmé will do away with the stigma. "We don't want to be a temple of gastronomy. We're encouraging dialogue with the chefs, we're discouraging photography, we're trying to make it comfortable."
Quade and Fiechtner, who has worked at the likes of Le Chateaubriand in Paris and Bo Innovation in Hong Kong, are trying to turn the concept of the dégustation on its head. They'll be mixing up the courses - "it won't be snacks, seafood, bigger proteins, the end. The menu will ebb and flow so people don't know what's coming next."
Diners can also expect some novel ideas. The first menu, for example, will feature a dish of cured cow udder with rhubarb. "It was really hard to source udder, but it comes out like lardo, with a lactic back-flavour to it."
The pair recruited sommelier Sally Humble to put together a list that focuses on Australian single-vineyard wines. "It's low-intervention but only to an extent," says Quade. "Basically if it's delicious we'll put it on."
The fit-out by St Kilda's Studio Y, which embraces exposed brick and copper, makes the kitchen a centerpiece, while a separate bar area will offer a "Town Mouse-ish" à la carte menu. All going to plan, Lûmé opens June 11.
Lûmé, 226 Coventry St, South Melbourne, Vic, 03 9690 0185.
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.×