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 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.
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."
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.
Globetrotting fashion lovers can pick up great travel tips
at Louis Vuitton's Hong Kong pop-up store, L'Aventure. Anthea
Loucas talks to Tyler Brûlé, the style guru behind the
Amid the blockbuster fashion shows and glossy celebrity advertising campaigns, it's easy to forget that luxury house Louis Vuitton's foundation was built on travel and, more specifically, the ease of passage. When M. Vuitton created lightweight canvas, flat-topped stackable trunks in the 1850s, it was a revelation (trunks previously had domed lids, making them unstackable) and so an empire was born. To celebrate this heritage, the company turned to jetsetting style guru, magazine publisher and travel columnist Tyler Brûlé, who conceived and curated pop-up store L'Aventure, which launched in Paris last year and has now opened in Hong Kong.
"So much attention on the brand has been in ready-to-wear and other areas of the business," he says from Hong Kong, "and this has been a defined way to focus on their travel offer."
Brûlé knows a thing or two about travel; he spends about 250 days a year ("give or take") on the road, covering cities as far-flung as Auckland to Toronto, New York to Helsinki, Bangkok to Zürich this year alone, with many of his adventures popping up in his weekly Financial Times column. On this trip, he's come via Lisbon. "I think of it as the Berlin of southern Europe; it's got this grandeur but it's also got cheap rents." Aside from publishing interests (he was founding editor of Wallpaper and is editor-in-chief and chairman of Monocle, which extends to radio and retail interests), Brûlé owns a marketing and branding company, Winkreative, which works largely in the travel sector. Projects have ranged from the relaunch of Switzerland's national airline ("it was a complete overhaul, new logo, aircraft interiors, uniforms, music, tray set-up, catering - the works"), image consulting to the Thai government and, recently, Brisbane Airport -"it's mainly a brand-refresh and will be rolled out in July".
"Vuitton came to our agency because they saw we had a great tradition of doing branding work in the travel sector, as well as doing retail work," he says. "It seemed like a good marriage."
With L'Aventure, Brûlé has created a retail space that shines a light on the brand's travel offer, showcasing trunks from heritage to our favourite, the Whisky Trunk (yours for $53,500), or limited-edition items such as the leather hammock designed by Swiss firm Atelier Oï from the Objets Nomades collection. The space also features a mural comprising postcard-sized travel guides covering his favourite cities, and offers services such as demonstrations on the art of packing (see tips below), personalisation (make any piece of luggage your own with hot-stamping or painted monogramming) and after-sales care, including repairs. "The LV experience doesn't stop as soon as you walk out the store with your luggage; they're in it for life with you. We associate the brand, especially its luggage, with pedestals now: something to covet, purchase and then protect. That shouldn't be the case - their bags should be taken around the world on adventures covered in stickers and contain everything you need."
And the destinations Brûlé's luggage has seen this year? "I go to Japan every single month and have been doing that for more than a decade. I like that they continue to do things their own way and there's such a focus on quality and service. The more I travel I see how so many parts of the travel experience are cut down to the bone; Japan's an exception."
But the destination he is most excited about isn't as exotic as you might expect: northern Italy. "I'm really interested in the region from Bolzano to the Austrian border and west to the Swiss border. I think mixing the Latin with German precision works really well; there's an incredibly alluring climate and exceptional architecture. I have been spending a lot of time there. Who knows, maybe an apartment is on the cards."
And while Brûlé is a dedicated four-wheel suitcase man, ask him what his favourite Vuitton piece is and he'll nominate soft luggage, the Keepall in Epi leather. "I could get by 72 hours travelling very easily with that, knowing it will fit anywhere and I don't have to worry about it and it's a little bit of luxury to travel with, too."
L'Aventure, Louis Vuitton Pacific Place, Level 4, Pacific Place, 88 Queensway, Hong Kong, until mid-June.
The art of packing: five quick
1. Balance the weight. Always pack the heaviest items first, such as bathroom kits and shoes.
2. Maximise space by putting small items such as socks, belts or ties inside crevices or shoes.
3. T-shirts and jersey tops should always be rolled. Shirts should be folded with collar upturned and top button unfastened. Turn jackets inside out for best results.
4. For soft baggage, roll all items and remember the bags are designed like a pyramid - so pack accordingly.
5. When packing rolling luggage, use the space between the rails for soft items such as rolled T-shirts or jersey tops.
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