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 email@example.com 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.
Guijuelo is not a pretty place. Located 50km from the city of Salamanca in Spain's mid-west, it's a small, wealthy industrial outpost that grew prosperous from pigs. The town is known for its ham, not its beauty.
The ham in question comes from the Iberian pig, the prized black variety that feasts on acorns and whose aromatic meat commands extraordinary prices. It is said the hams from Guijuelo are the best in Spain, if not the world, so I am here to see what all the fuss is about. On a hot and dusty July afternoon, I arrive at the drab Julián Martín factory to experience what it has coined "jamónturismo", ham tourism. Think of it as wine tourism for carnivores.
After dressing in white lab coats and plastic shoe covers, the visit begins in the salting room where pork loins are buried in pits under sea salt for a week or more. Afterwards, they are hung to dry naturally in the breeze. Julián Martín is unusual because it still salts its hams manually and matures and cellars them naturally.
"For a factory like this, this is not normal, but my boss is convinced this is the best process," explains marketing director Jorge González. His boss is no doubt convinced by the fact that Julián Martín has cornered some 50 per cent of the Spanish hams market and is the exclusive supplier of the ubiquitous department store El Corte Inglés - Spain's answer to Harrods or David Jones.
Iberian pigs are descended from the southern Mediterranean boar, a very tasty creature. In this region, they are bred and fed in the "dehesa", natural forests of holm oaks that bear acorns - the favourite food of discerning pigs. During the "montanera" season, when the acorns fall, the pigs double their weight from 80kg to 160kg. It's the ultimate free-range benefit.
The secret of jamón Ibérico's success is part breeding, part dehesa. Standard jamón Ibérico comes from a pig that has a black Iberian pig for a mother and a white pig for a father, but it is not fed acorns. Jamón Ibérico de bellota has the same parentage but is acorn-fed. Ibérica pura de bellota is the very finest ham, made from pure-blood Iberian, acorn-stuffed beasts.
The tour, led by Julián Martín's dapper mastercarver Juan Vicente Delgado, proceeds to the sausage kitchens where minced loin is blended with the finest paprika, pimentón de La Vera from Cáceres, to make chorizo. At the end of the months-long curing process, the sausages are X-rayed to ensure they contain no foreign matter, such as a bullet or a wedding ring.
The procedure for hams is more protracted and lucrative. After
salting, which removes blood from the leg and enhances flavour, the
hams are put through a sort of porcine car wash to rinse excess
salt and then, in November or December, they are hung to dry in the
"secaderos" for 45 days, where the interior temperature is
increased gradually from four to 16 degrees. Hams are disgustingly
mouldy things during this time but the mould performs an essential
function, forcing residual salt inside the leg to flavour the
The loins are later transferred to the factory's upper floors to dry naturally in the plains air for no fewer than two years. About 12 months before maturity, the company's premium customers drop by to hand-pick their hams, ably assisted by Delgado. The legs are tested at several points along the femur vein to check the blood has drained properly. A thin stick is inserted into the ham, withdrawn and placed under the nose of Delgado who, like a seasoned vigneron, can tell at a sniff how well the product is maturing.
"Like great wines, they must slowly mature in the darkness of the cellar," he says, rather poetically.
The walking tour concludes in the dégustation room, where guests sit at floral-clothed tables as Delgado deftly dispatches a 7kg ham, chorizo and sausages and delivers heaped platters of meats to the table with some bread and rather good wine. As guests devour the silken meat, they have a beautifully gothic view of 200,000 hams hanging in the cellar beside them. It's a particularly nice way to spend an afternoon.
Rome, Florence, Naples, the Amalfi... the list of our favour...
We’ve got the keys to the most fabulous new hotels in the wo...
“Water can rust iron. Imagine what it does to your insides. ...
It’s no secret that recent times have been tough for Austral...
Unsung hero Flashier holiday spots may steal the limelight, ...
From the city's best sandwich bar to its favourite charcuter...
Greece’s rugged and bloody Mani peninsula was once a no-go z...
Read our story on what to do if you only have 24 hours in Ve...
Take a walk on the wild side. Follow Brittany’s windswept co...
Travelling from the Great Karoo to the Kruger, Emma Ventura ...
Erase the images of that volcano with the unpronounceable na...
They’re following the sun and chasing the snow, staying clos...
Kyneton and Castlemaine were born out of the gold-rush era, ...
Breath of fresh air The classic Sydney beachside neighbourho...
Choosing from the bounty of New Zealand's holiday destinati...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×