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.
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."
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.
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.
A Sydney-born wine bar is introducing artisanal Italian
drops to Hong Kong.
Opposite Tong's Machinery Shop, dwarfed by residential high-rises and just down the hill from a century-old shrine to a Taoist deity is the edgy spot Andrew Cibej picked for his new 121BC, a streetside wine bar in Hong Kong's burgeoning Soho entertainment district.
121BC is Italian in both kitchen and cellar, and a logical step for the proprietor of Sydney restaurants Vini and Berta, and the Surry Hills wine bar of the same name.
"We travel to Italy to meet wine producers, and Hong Kong is on the way," Cibej says. "I looked around and there seemed to be an absence of the sort of venue we have back home and little in the way of Italian wines."
Sommelier Giorgio De Maria has compiled an impressive wine list, and triumphantly declares, "Ninety-nine per cent of the wines are self-imported - you don't find them anywhere else in Hong Kong, and all of them are sustainably produced by small artisans."
With seating for 50 or so in a small space with a minimalist fit-out, 121BC presents a succinct menu, including traditional favourites such as buffalo mozzarella and cherry tomatoes, and roasted eggplant with ricotta. 121BC, 42-44 Peel St, Soho, Central, Hong Kong, +852 2395 0200.
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