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.
Meaghan Wilson-Anastasios reflects on a transformative visit
to Gallipoli, as we mark the centenary of the landing.
Before I first visited Gallipoli 20 years ago, I thought I was far too cynical and world-weary to be affected by what I would see there. My soon-to-be husband, Andrew, and I had signed up to one of the many tours shuttling backpackers from Istanbul to Gallipoli, Troy and then on to Ephesus. It appealed to us simply because it was a cheap way to travel down the Aegean coast towards our ultimate destination, Bodrum.
So I was surprised to find myself standing on a neatly trimmed stretch of turf overlooking Homer's wine-dark sea with tears rolling uncontrollably down my cheeks. The tragic juxtaposition of a bucolic Aegean seascape with row after row of tiny white headstones inscribed with epitaphs penned by grieving families half a world away was utterly overwhelming. The Atatürk Monument finished me off: "You, the mothers, who sent their sons from far away countries, wipe away your tears; your sons are now lying in our bosom and are in peace. After having lost their lives on this land, they have become our sons as well."
Since then, I have visited Gallipoli a number of times - to research the novel I co-wrote with my Andrew [Anastasios], The Water Diviner, and also to introduce our children to this spot. And we'll be there for the Dawn Service on 25 April to commemorate the centenary of the landing. For many Australians, this peninsula is as close as we get to a sacred site. It's where we like to think we shook off the yoke of Empire and began to forge our own identity.
But the site is equally important to Turks, and for similar reasons. As many as 53,000 Allied soldiers were lost, but at least 87,000 Turks also died here. For the Turkish people, this was the crucible that spawned the legend of Mustafa Kemal Atatürk and gave birth to the Turkish nationalist movement.
The growth of the tourist industry on the Gallipoli Peninsula means it now has all the bells and whistles the modern traveller expects: cafés, a virtual-reality museum (Gallipoli Kabatepe Simulation Centre), audio tours, endless carparks, and walking trails. But because the peninsula itself is a National Park, outside the tourist hubs it is largely devoid of development.
And it remains a heartbreakingly beautiful place. The cemetery at Anzac Cove is graced with substantial trees that would, in a less sombre place, invite picnicking under their spreading boughs. On my latest visit to the Anzac Cove cemetery, in 2013, I led my children down to the narrow pebble beach, and we took off our shoes to wade into the water, gazing towards the purple outline of the islands of Gökçeada and Samothrace on the horizon. But then we turned back towards shore, and I explained the insurmountable task that faced the troops as they landed here in the pre-dawn light. Foreboding cliff faces loom over the beach. With the Turkish troops positioned on the high ground, the Anzacs didn't stand a chance.
Later, we catch a ferry across the narrow Dardanelles Strait, heading for the delightfully quirky restored Ottoman mansion Çanakkale Kervansaray Hotel. Retreating from the waterfront bars and cafés that cater to an endless stream of boisterous Aussie backpackers, we find refuge in Çanakkale's tiny old town. I watch my son as he cavorts with his sister beneath an ancient wisteria vine that shades the open courtyard of the 19th-century caravanserai, Yali Hani. As I sip on a small glass of Turkish tea it's sobering to realise he's almost the same age as the youngest Australian soldier to die at Gallipoli. Private Jim Martin, aged 14.
Seated beside tables full of friendly local university students and soaking up the convivial atmosphere of this hipster Turkish tea garden, it's impossible to understand why so many of our ancestors came here to fight and die 100 years ago. But one thing I do know without a doubt: a visit to Gallipoli is transformative. And I'll never again question why so many of us feel compelled to visit these shores.
Illustration Holly Exley
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The glamorous metropolis on the Bosphorus first drew James B...
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