Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Chef's around Australia are taking hams to the next level this Christmas.
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.
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.
"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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
"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."
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.
Australians celebrate their differences in all sorts of ways -
from unique sports to distinctive cuisine, wines and, memorably,
holiday accommodation. Take Hobart's Omnipod, aka the Avalon City Retreat, a two-bedroom
eyrie bolted atop a seven-storey heritage office tower to capture
views over Salamanca and the Derwent River. Walls of glass and a
Huon pine tub on the deck are among Omnipod's many guest
Five hours' drive from Adelaide, an 1850s sheep station showcases the serenity of the Flinders Ranges. The homestead at Arkaba Station accommodates 10 guests in bespoke surrounds of wool-bale tables and merino wool headboards. Days are spent exploring the station's 26,000-hectare backyard and neighbouring Wilpena Pound.
South Australia has a thing for heritage piles. One of the most recent historic houses to go public is Kingsford Homestead, the one-time set of cowgirl soapie McLeod's Daughters. The 1856 sandstone mansion, on the edge of the Barossa Valley, is now a small hotel of Georgian bones and glossy antiques. All-inclusive pricing covers everything from sunset cocktails to dégustation dinners in the cellar.
The best way to get up close to this country is to go camping. We love pitching up in exceptional places - especially when the tents come with ensuites, butler service and eco credentials. Take Sal Salis, nine swank safari tents that subsist on solar power and daily water rations in the dunes of Western Australia's Cape Range National Park. Fortunately such deprivations are eased by the submarine wonders of Ningaloo Reef, lamplit dinners and beach stargazing.
From the red coast to the red centre, where evocative desert camp Longitude 131 has fallen into the capable hands of James and Hayley Baillie (Southern Ocean Lodge, Capella Lodge). They've enlisted Southern Ocean's architect, Max Pritchard, to oversee a resort upgrade that will include infinity pool, a refresh of the 15 existing tents and new canopy suites with plunge pools facing Uluru.
We also love going bush at Jervis Bay on the NSW South Coast, where the solar-powered Paperbark Camp coddles guests with fanciful tents and candlelit dinners at its restaurant, The Gunyah. Guests who can drag themselves away are rewarded with stunning coastal scenery, dolphin magic and a ribbon of beach said to have the world's whitest sand. It's just one of many superlative Australian escapes.
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