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.

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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"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 fareexchange@bauer-media.com.au 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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Cambodian rice wine revival

Asana Bar, Siem Reap, Cambodia

Asana Bar, Siem Reap, Cambodia

The Cambodian staple tipple is getting the royal treatment at bars and tasting rooms.

The traditional Cambodian firewater, rice wine, has been given a style makeover. A new infused rice-spirit company, Sombai, opens smart tasting rooms and an infusion workshop in a traditional timber house in Siem Reap this month. And cocktail-making classes using the spirits have begun at atmospheric Asana bar, in the last antique Khmer wooden house in the heart of the Old Town.

Inspired by traditional Cambodian rice wine, which is heady and regarded as medicinal, French expats Lionel Maitrepierre and Joëlle Jean Louis founded Sombai and began producing premium-quality rice spirits infused with Cambodian spices, herbs, roots and fruits two years ago, drawing further inspiration from the fruit-infused rums of Louis's native Mauritius.

After opening a tasting lounge at Siem Reap in April last year, the couple began selling their aromatic liquors at restaurants, bars, boutique hotels and the monthly artisanal Made in Cambodia Market at Shinta Mani resort. Sombai's pretty bottles - handpainted by local artists and tied with the traditional Khmer checked krama (scarf) - have become popular souvenirs, and sunset tastings at the couple's home draw travellers after a day exploring Angkor Wat.

Now visitors can squeeze in a 90-minute cocktail class at Asana, a laid-back bar furnished with hammocks and sofas made from stuffed rice sacks. Asana's owners Sophari "Pari" Ung and Guilhem Maitrepierre have devised fun classes to introduce traditional Khmer ingredients such as lemongrass, tamarind, turmeric and wild ginger to cocktails such as the Asana Sling, made with gin, Cointreau, triple sec, cherry brandy, bitters, grenadine, lime and pineapple juice and Sombai's galangal-tamarind rice spirit, one of eight blended flavours. A durian-based flavour is in development. 

Sombai, Sombai La off Thmor Meas Rd, Siem Reap. Asana, The Lane, between Street 7 and Pub St, Old Market area, Siem Reap. Classes at 5.30pm daily.


Newsletter

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

Latest news
Expert air travel tips with Michael Issenberg
02.12.2016
Flashcamp pops up in Byron Bay for the summer
30.11.2016
Fine art and food meet in New York's galleries
30.11.2016
The team behind London’s Clove Club opens Luca
29.11.2016
Hotel du Cap-Eden-Roc is officially a palace
16.11.2016
La dolce vita in Bali
07.11.2016
GT
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
The GT x STILY
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...

Toasts of the town

Sydney’s bar scene has come of age, driven by personality an...

New York’s 10 essential cocktail bars

Jim Meehan, partner at cocktail bar PDT (Please Don’t Tell) ...

get the latest news

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

×