Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
And his lucky host city is…
From an art-fuelled Friday night to fish and chips on the sand, Melbourne is packed with adventure this summer - all of it delicious.
No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
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.
"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 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 Ludlow promises to become a Lower East Side
Sean MacPherson is the mixologist of the hotel world, a master at blending tried-and-true Manhattan tropes - up-and-coming neighbourhoods, social butterfly-attracting lobby bars, lively restaurants - with intimate, understated European style. Joining his hot portfolio of The Bowery, The Maritime and The Marlton, MacPherson's latest venture is The Ludlow, a 184-room property that takes its name from one of the Lower East Side's landmark thoroughfares. Book a suite overlooking Ludlow Street and you can spy on the queue of pastrami enthusiasts lined up outside legendary Jewish deli Katz's on the corner.
The red-brick and casement windows hint at the building's former life as a factory, but once inside understated luxury dominates - mosaic marble floor tiles sparkle, oak-panelled walls lend the lobby the air of a gentlemen's club. Dramatic custom light fixtures of jagged oxidised metal and one-off pieces - the coffee table carved in the shape of Manhattan Island, the Chesterfield sofa on the terrace that looks like tufted fabric but is actually fibreglass - are witty nods to the neighbourhood's artsy heritage.
The guest rooms are surprisingly tranquil (merci, double glazing) and are full of high-end details such as hand-carved Indo-Portuguese wooden beds, pressed-tin ceilings, Moroccan brass lamps, handmade silk rugs and nightstands made from petrified wood. The standouts are the Sky Box Lofts, rooms with adjoining glassed-in terraces flooded with natural light and blessed with downtown views.
The hotel's restaurant, Dirty French, which was due to open as we went to press, is the work of Mario Carbone, Rich Torrisi and Jeff Zalaznick, the team behind cult restaurants Torrisi Italian Specialties, Parm and Carbone. The property is so freshly minted it still has that new-hotel smell, yet somehow The Ludlow already feels like a neighbourhood fixture.
The Ludlow, Rooms from $313. 180 Ludlow St, New York.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Museums such as MoMA and the Met hold the limelight in the c...
Jim Meehan, partner at cocktail bar PDT (Please Don’t Tell) ...
The city that never sleeps never stops producing great new p...
At the tip of Long Island is Montauk, a fishing village that...
Move over, Manhattan: the borough of Brooklyn is where it’s ...
Just when it seems New York has all the hotels it can handle...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×