Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
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.
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."
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
For more great Italian travel
ideas, check out our Best of Italy slideshow.
If ever there were a glowing endorsement for the finding and eating of parasites, it is Signore Renato Agnello of Ricca in Italy's northern Piedmont region.
Agnello is foppishly handsome in his boot-tucked breeches and Piedmontese cap, and at 70 he remains as fit as a marathon runner. In fact, he is one. Each year he travels to Madrid, Paris, London and any other European capital within striking distance that hosts an annual dash, and proceeds to run 42.195 kilometres. Presumably to the amazement of onlookers.
Since childhood, his life has been dominated by truffles, the lumpy fungi that sprout wondrously from the roots of trees in the moistly forested hills of Piedmont. Agnello remembers how his father would disappear into the surrounding hills each Friday and hunt for truffles to sell at the village market. He would return with a bounty of five or six kilograms of this now highly prized commodity and pile them on the kitchen table ahead of the next day's trade. But often the truffles didn't sell because people were too poor to buy them during the war, so the Agnellos did what any sensible family would do with a table full of truffles - they ate them.
Agnello did not attribute his extraordinary vigour specifically to these parasites (or symbionts, to be precise, because both the tree and the mushroom share nutrients), but I do. Truffles define his life, permeate his existence, and perfume his very being.
The first thing I notice about Agnello when we meet early on All Saints Day is that he smells delicious - good enough to nibble. Not cheese-on-toast delicious but a heady vapour of deliciousness that reminds me variously of honey, earth, musk and meat. The aroma seems to emanate from his very being, like a pheromone, but in reality it is escaping from his beige utility vest. Its pockets are lined with nuggets of Piedmont's famed white truffle that he unearthed while rootling in the woods the previous night with his dogs, Diana and Gigi. Five hours later, the truffling trio has reassembled at the base of a vine-striped rise in the winemaking village of Barbaresco to meet me and interpreter Francesca Catalano. We are about to head into a forest of oak and poplar where this real-life trifolau and his wily hounds will show me the secrets of truffle hunting, the enigmatic pursuit that has defined peasant life in Piedmont for centuries.I haven't been so excited in ages.
"I have been a trifolau for 64 years," a beaming Agnello announces as he shakes my hand. "I was six years old when I first went with my father."
He still has a youthful exuberance about him as he leads us nimbly between leafy nebbiolo vines, hysterical in their autumn hues, and up into a nature reserve beside the Tanaro River. The 18th-century castle of Magliano Alfieri is just visible on the horizon, the air rings with birdsong and the forest floor is dappled with sunlight and a carpet of brilliantly coloured leaves. This feels like walking through an oil painting, but truffling once had much darker overtones. In the Middle Ages, it was thought these mysterious mushrooms were the food of witches and the devil, and laced with deadly poisons. But it was a brief fall from favour: everyone from the ancient Sumerians, Greeks and Romans to, more recently, popes, saints and kings have eulogised and hungered for this tuber.
I am wistfully absorbed in the beauty of the surroundings when
Diana begins clawing at the soil beneath a wild hazelnut
"Beica bene!" Agnello whispers hoarsely to her in the Piemontese dialect. ("Look well!")
Convinced by her excitement, he kneels and starts digging with his own hands, pauses to sniff a handful of earth, then moments later reaches into the earth to retrieve a goitre of white gold. It is tiny, about the size of the smallest fingernail, but given that this outing had been discouragingly described as a "simulated" truffle hunt (because it's created purely for visitors) I am delighted by the find. So is Diana, whose reward is a piece of sweetened dog biscuit shaped like a bone.
White truffles can be very ugly things, like bunions or goblin's
warts. Especially here in the Langhe, the fertile hills to the
right of the Tanaro, where the fungus struggles to find space to
bloat in the compacted clay and so emerges knobbly and malformed.
On the left bank of the river is the Roero, with its sandy soils
and more uniform, rounded specimens.
"The two kinds of soil determine the consistency of the truffle, its spirit," explains Agnello. Those from the Langhe also have a more intense aroma, and are "more precious, more expensive" - this year upwards of $790 for 100 grams.
The trifolau's tool kit is deceptively simple. In addition to a
vest or coat with many pockets, he needs a stick and a zappino, a
mattock-like tool for breaking up the earth. Agnello uses the stick
to direct his dogs and also to point out the various species of
trees we pass. "Oak gives truffles a more intense perfume. White
poplar. Lime. Wild hazelnut - very good for white and black
The woodlands here are home to wild boar, hares and deer, and also other truffle hunters. Agnello hears one above us and moves his dogs deeper into the trees away from the rival. Trifolaus have been known to poison each other's dogs out of envy - last year six animals were killed this way in just one week, Agnello tells me. What looks like a charming and harmless pursuit can be a rather risky business.
Agnello obviously adores his dogs. He has spent a lifetime training them for himself and others, with uncommon success. He started as a child - "Puppies listen better to younger people" - and explains that mongrels are best, preferably bitches because they are more docile and easier to train. Diana is 12 now and a priceless companion. Gigi, who turned one at Christmas, is still a little mischievous but is showing great promise after just four months' training. He would probably fetch nearly $3000, but neither dog is for sale.
In this charmed Italian corner, truffles sprout all year except April and May. White truffles are found between September and January, but at other times there are black winter truffles, pale bianchetti, and summer truffles. Agnello prospects from June until February but it is only during the white truffle season that he heads out every night. In the dark, there are fewer distractions for the dogs and it is easier to conceal his movements from rivals. "We have secret spots we don't want anyone else to know about," Agnello says. In the pre-dawn, too, the moist ground intensifies the truffle scent.
As the dogs shuffle through the leaves, noses to the ground, Agnello makes soft clucking noises of encouragement. Diana finds another nugget, bigger than the last, then Gigi rootles out an even bigger prize. In total, the dogs track down five calloused treasures, boosting Agnello's haul for the day by hundreds of dollars.
"I guess I do this for some money," admits Agnello, who worked as a printer for 35 years before retiring. "But even if one year there were no truffles, I would still go. This is my passion."
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