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.

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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"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 fareexchange@bauer-media.com.au 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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."

Chef James Henry pops up at Harpoon Harry

James Henry

James Henry

Morgan McGlone brings another friend to Harpoon Harry, acclaimed expat chef James Henry of Belon in Hong Kong. 

Sydney's Harpoon Harry is going all-out French. Well, for two days anyway. On Wednesday 22 and Thursday 23 June, former Bones and Au Passage chef James Henry will cook a five-course dinner in collaboration with Morgan McGlone in the upstairs dining room.

"Sometimes you have beautiful friends and James Henry is beautiful," says McGlone. "His cooking is really natural. He always wants to make sure the product is right and I really dig that sort of integrity."

Henry gained international recognition cooking in Paris at Au Passage and with his first restaurant Bones, in the 11th arrondissement, known for its minimalist, produce-driven small plates and charm. After closing Bones in August last year, Henry relocated to Hong Kong to open Belon, a French bistro on Elgin Street in Soho.

Henry is coming to Australia for McGlone's wedding on 20 June (the pair met in 2012 at the Omnivore Food Festival in Paris and instantly hit it off) so they thought it'd be fitting to keep the energy levels high with a collaborative dinner.

Henry will be in charge of the main menu, so expect fresh and seasonal with a spotlight on produce, while McGlone is on arrival snacks and a cheese course. "I'm going to Hong Kong tomorrow for my buck's party so the menu will probably come together in between a daytrip to Macau," says McGlone. "I know James and he'll change it when he gets here."

This is not the first time the friends have cooked together. For Bones' second birthday in February last year, McGlone took over the Bones kitchen slinging his cult-status hot chicken and a mac and cheese made with three kinds of Parisienne raw-milk cheese.

Henry is the second guest chef in the hotel's new Friends of Harry's series. His pop-up comes hot off the tail of South Carolina pitmaster Rodney Scott's sold-out takeover last month, where his low and slow barbecue was served to an impressive one thousand diners in just four hours.

Henry's dinner will be a more intimate affair; tickets cost $135 per person, which includes matching natural wines paired by sommelier James Hird, and there are only 50 tickets available for each night.

"James doesn't do well cooking for big numbers - it's not his style - so we wanted to make him feel comfortable," says McGlone. "It's going to be post wedding so I think the energy will just be really great. Everyone will be on a high."

James Henry at Harpoon Harry, 22 and 23 June, 6.30pm; tickets are $135 for five courses with matching wines. To book email info@hotelharry.com.au or call 02 8262 8800.

Harpoon Harry, 40/44 Wentworth Ave, Surry Hills, NSW, hotelharry.com.au/bar

Newsletter

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

Latest news
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
Restaurant Hubert opens for lunch
24.11.2016
Hot Plates: Good Luck Pinbone, Sydney
23.11.2016
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...

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

Sydney's new cult burger, layer by layer

Sokyo's Chase Kojima's new project is something completely n...

Silvereye to close this August

Chef Sam Miller is heading back to the UK.

Back to the 1980s at Bennelong

A collection documenting the life of the Sydney Opera House ...

Ananas Bar & Brasserie

With a soundtrack laden with dance beats and a dark, moody ...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Da Orazio Pizza + Porchetta

If Da Orazio didn't already have a subtitle, we'd suggest s...

Felix

Felix is an earnest love letter to the Paris brasserie. The...

Flying Fish

Flying Fish presents questions. The room, at Pyrmont's hist...

Fratelli Paradiso

There's good reason to wait for a table at this Potts Point...

Golden Century

Glammed-up glassware, the wait-staff a touch more attentive...

Hartsyard

Cast as an "urban homestead" by its creators, this drawcard...

Izakaya Fujiyama

There's no shakuhachi or koto playing here; instead, punter...

Icebergs Dining Room & Bar

In the beginning there was Karen Martini. Then Robert March...

Longrain - Sydney

Longrain is like an old friend, and each time you visit it'...

get the latest news

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

×