Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
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? Melbourne provided 14 answers.
It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever, writes Michael Harden.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
When it’s time to raise a toast, choose a glass that rises to the occasion.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
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.
"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 in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.
Tokyo's best edomae sushi.
B1F Mori Building, 7-5-4 Ginza, Chuo-ku
+81 3 3574 9936
This eight-seat sushi restaurant has an amazing variety of ingredients.
7-4-7 Ginza, Chuo-ku
+81 3 3289 3671
This up-and-comer is a very comfortable space.
B1F Shokin Building, 8-11-12 Ginza, Chuo-ku
+81 3 3574 7004
THE WINE BAR
Owned by Mr Shibuya, the pioneer of wine bars in Tokyo.
B1F Orient Building, 6-4-5 Ginza, Chuo-ku
+81 3 3571 3108
Traditional and casual yakitori.
Yajima Building, 2-8-6 Kami-meguro, Meguro-ku
+81 3 3716 7644
Old-establishment and refined yakitori
6-6-19 Ginza, Chuo-ku
+81 3 3571 4509
One of the best hotel teppanyaki places in Tokyo
Grand Hyatt Hotel, 6-10-3 Roppongi, Minato-ku
+81 3 4333 8782
Very fine, and lunch is exceptionally good value.
4F, 6-8-7 Ginza, Chuo-ku
+81 3 5537 7061
A very old establishment, with first class food and service.
7-18-17 Ginza, Chuo-ku
+81 3 3541 2556
Best kaiseki in Tokyo style.
1F, No. 2 Sanyu Building, 8-5-25 Ginza, Chuo-ku
+81 3 6215 9544
Chef and owner Saotome is a master of tempura.
Roppongi Hills Residence B, 6-12-2 Roppongi, Minato-ku
+81 3 3423 8100
Calmest tempura restaurant I've ever been to.
Akasaka Music-Inn, 6-8-1 Akasaka, Minato-ku
+81 3 3585 3743
There are many monjayaki in Tsukishima, but this is authentic. You can have great okonomiyaki, too.
Tsukishima Nakamchi Syotengai Yonbangai, Tsukishima 3-15-12, Chuo-ku
+81 3 3532 0548
THE BACKSTREET SOBA
The smallest soba place I've ever been to. A husband/wife operation, just fantastic!
1-22-14 Ginza, Chuo-ku
+81 3 3567 0838
Easy to find, casual and inexpensive soba restaurant.
1-8-14 Kita-Shinagawa, Shinagawa-ku
+81 3 3471 0967
Kanda Yabu Soba
The oldest soba place in Tokyo.
2-10 Kanda Awaji-cho, Chiyoda-ku
+81 3 3251 0287
Local hero oden place.
1-6-2 Senzoku, Taito-ku
+81 3 3871 2521
Traditional but also modern oden restaurant.
2-12-3 Kanda Suda-cho, Chiyoda-ku
+81 3 3251 6321
The service and the food are next to none, Kappo style.
1F, 2-7-2 Azabu-Juban, Minato-ku
+81 3 5772 2553
In winter time, try the famous Kani Kaiseki (Crab Kaiseki).
3F Takayanagi Building, 1-5-5 Azabu-Juban, Minato-ku
+81 3 5772 1610
8-8-7 Ginza, Chuo-ku
+81 3 3571 1763
The ultimate steakhouse, expensive but worth it.
B1F Hankyu Kotsu Building, 3-3-9 Shinbashi, Minato-ku
+81 3 3591 8765
Dons de la Nature
B1F Kawai Building, 1-7-6 Ginza, Chuo-ku
+81 3 3563 4129
Maxivin's owner is a well-known sommelier; his food and wine matching is amazing.
7-21-22 Roppongi, Minato-ku
+81 3 5775 1073
The most established, and best, French restaurant in Tokyo. Very hard to get a booking.
7-5-5 Ginza, Chuo-ku
+81 3 3571 6050
Tokyo's hottest 3-Star Michelin restaurant. Amazing!
1F Barbizon 25 Building, 5-4-7 Shirokane-dai, Minato-ku
+81 3 5791 3715
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