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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

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.

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.

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."

Summer feta recipes

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.

Gladiator City

A colossal undertaking is set to transform Italy’s most popular monument, writes Josephine McKenna.

Exciting news for fans of ancient blood sports: now, for the first time ever, it is possible to walk in the footsteps of Rome's legendary gladiators by visiting the underground area of the Colosseum where they prepared for their battles.

Italy's most popular monument, which attracts more than six million visitors a year, has a whole new dimension following the painstaking restoration of the underground pits where the gladiators and the wild animals they were pitted against were kept before being winched to their fate in the arena above.

Over the next three years, the nearly 2000-year-old monument will be completely restored in an ambitious $34-million project to be financed by Italian entrepreneur Diego Della Valle, founder of the Tod's shoe empire. There are also plans for permanent illumination of the amphitheatre and a new adjacent museum.

Tourists can now join small groups on guided tours of the subterranean labyrinth - and also climb to the 33-metre third storey for the first time in more than 30 years, for a breathtaking view of the city's ancient gems. After a successful trial last year, tours recently resumed and will run until November before closing for winter.

Colosseum director Rossella Rea is thrilled about opening the underground area, particularly as it was completely buried in the fifth century. "These corridors have never been opened to the public," she says. "They are really fascinating because this is where the shows were rolled out - all the actors, animals and stage sets."

Only a quarter of the vast underground has so far been restored, but archaeologists plan to eventually open all of it to visitors. It's a welcome public relations boost for the monument, which suffered a blow when chunks of masonry fell off the amphitheatre's wall last year.

The underground visit starts at the Porta Libitinaria, through which the gladiators marched from their adjacent barracks - and where the corpses of the unfortunate losers were carried out. Visitors stroll through stark corridors constructed in bricks and tufa and past the water source once used to flood the arena for fake naval battles, which still runs through the site.

"It is an emotional thing for me to see this area tidied up, cleaned and illuminated," says Rea. She hopes the tour also captures some of the excitement that preceded the games as armed gladiators and ferocious animals, including lions and tigers, were raised on 80 individual lifts and revealed to crowds of up to 80,000 people.

Rome's archaeological commissioner, Roberto Cecchi, believes interest in the underground area will boost ticket sales and encourage visitors to the House of the Vestal Virgins and the Temple of Venus in the nearby Roman Forum, which have recently reopened after 20 years of restoration. Revered in ancient Rome, the virgins have become part of modern mythology; they took a vow of chastity for 30 years in exchange for keeping the empire's perpetual flame alive in the temple next door to their residence.

"The cult is one of the most ancient in the history of Rome," says Maria Antonietta Tomei, director of the Roman Forum and the Palatine Hill. "There were no men here and these women played a key role as custodians of the empire. The House of the Vestal Virgins is important not only because of the religious role that the virgins played but also because of the beauty of this place."

Now you can step inside the remains of the bedrooms, dining rooms and kitchen - part of a 50-room palace constructed around a rectangular landscaped courtyard with two pools of water and a rose garden dotted with statues of the virgins. "It has been closed for more than 20 years and if you come in spring it is particularly beautiful to see the roses in bloom," adds Tomei.

The residence, rebuilt after the famous fire that devastated the city in 64 AD, is flanked by Via Nova, where you can now see traces of mosaics and a stunning marble-striped alabaster tiger, recovered from recent excavations of the palace of Emperor Tiberius.

The Colosseum, Piazza del Colosseo, Rome; open daily, 48-hour pass $16.50, including entry to Palatine Hill and the Roman Forum; bookings +39 06 3996 7700.

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
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...

Best of Italy

Rome, Florence, Naples, the Amalfi... the list of our favour...

Best New Hotels 2009 slideshow

We’ve got the keys to the most fabulous new hotels in the wo...

Burgundy, France: Top soil

“Water can rust iron. Imagine what it does to your insides. ...

Bali's new high

It’s no secret that recent times have been tough for Austral...

New South Wales South Coast

Unsung hero Flashier holiday spots may steal the limelight, ...

Gourmet Barcelona

From the city's best sandwich bar to its favourite charcuter...

Greece's Mani peninsula

Greece’s rugged and bloody Mani peninsula was once a no-go z...

Venice in pictures

Read our story on what to do if you only have 24 hours in Ve...

Great Brittany gallery

Take a walk on the wild side. Follow Brittany’s windswept co...

South African safari lodges gallery

Travelling from the Great Karoo to the Kruger, Emma Ventura ...

Iceland photo gallery

Erase the images of that volcano with the unpronounceable na...

Happy holidays

They’re following the sun and chasing the snow, staying clos...

Kyneton and Castlemaine

Kyneton and Castlemaine were born out of the gold-rush era, ...

Insider's guide to Manly

Breath of fresh air The classic Sydney beachside neighbourho...

The best of New Zealand

Choosing from the bounty of New Zealand's holiday destinati...

get the latest news

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