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.
"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.
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.
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.
Here's news to warm those chilled by lashing winter winds. After
a six-month closure and an $80 million refurb, Hayman Island is again
welcoming guests to its sun-soaked, palm-fringed shores.
The northernmost island in the Whitsundays has become the first Australasian outpost of the luxury One&Only Resorts group, best known for The Palm in Dubai, Ocean Club in the Bahamas and Reethi Rah in the Maldives.
One&Only Hayman Island retains the cascading white rows of rooms with which Reg Ansett redefined Australian luxury in 1950s, and the famed Hayman pool. But it's added the family-friendly Aquazure Pool (almost - it's due for completion in late August); made over the public spaces, amenities and rooms; and reduced the number of rooms from 210 to 160. The wing lining the original pool is now all suites, each featuring a sitting room, four-poster bed and private wooden deck. You can dive straight into the water from the ground-floor suites.
The resort may have made its name with honeymooners, but all these years later it welcomes families. Private foyers allow rooms to interconnect in the Hayman wing and there are separate quarters for extended family members in the Kerry Hill-designed Beach villas.
Days spent snorkelling along the Great Barrier Reef can work up an appetite and the resort has five restaurants, with a sixth to come. They range from the signature Fire (think salt-crusted Victor Churchill tomahawk steaks for two and pan-fired Glacier 51 Toothfish) to Italian, pan-Asian and the laid-back On the Rocks in the middle of the Hayman pool.
Our tip? Seafood served "Under the Stars" in a poolside cabana, preferably as the sun sets, with matching champagnes and Petrossian caviar, if too much extravagance just isn't enough.
Virgin Australia, Qantas and Jetstar fly direct to Hamilton Island from Sydney, Brisbane, Melbourne and Cairns. From there it's a 50-minute ride on the fast boat, Sun Goddess, with complimentary Pommery and smoked trout canapés.
Check out the September 2014 issue of Australian Gourmet Traveller (on sale on 21 August) for our travel feature on One&Only Hayman Island.
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