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.

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.

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.

Summer feta recipes

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.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Paul Carmichael's great cake

"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."

Sydney's best dishes 2016

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.

Mayfair Hotel, Adelaide

A new property in Adelaide combines character with contemporary flair.

Adelaide's arrival as a gastro-cultural hotspot has been hamstrung by a lack of desirable hotels - something the new 170-room Mayfair Hotel aims to change.

A $55 million investment by Adelaide-based Adabco Group has seen patient rejuvenation of a heritage-listed 1930s building that was once home to an insurance company. Commanding a major intersection in the centre of Adelaide's CBD, the boutique hotel embraces classic style with a contemporary twist.

Interior design by Bates Smart picks up bold, oblong Art Deco lines, defined by glossy black, stark white and cool slate colours, framing cut-crystal lamps and bold mirrors.

While not presenting grand extravagance, Mayfair Hotel offers a dash of flair in its new four-floor annex - referred to as "the jewel box" due to its diamond-patterned metal cladding - linked to the original heritage-listed building.

A low-ceilinged lobby is underwhelming and lacks a sense of arrival, but closer observation reveals pretty couch fabrics, cushions and two concealed lounge areas shielded from the view of those arriving at the hotel.

The biggest dazzle at the property, however, will be launched in the next few months. Named after the building's original architects, the Hennessy Lounge will occupy the hotel's top floor. This refuge, with a private lounge and bar, and breathtaking views of the city, will be reserved for the exclusive use of the hotel's executive-floor guests. In the floors below, rooms in different configurations - designed to fit like pieces of a puzzle within the heritage frame of the building - feature custom-designed beds.

Mayflower Restaurant in the basement has chef Bethany Finn cleverly reviving classic hotel cuisine with a playful contemporary accent, although it's a hidden gem buried from public view down a staircase. Café 55 at street level introduces passing pedestrians to the hotel's food offerings, with coffee, pâtisseries and take-away lunches.

Rooms from $200 per night. 45 King William St, Adelaide, SA, (08) 8210 8888


Newsletter

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

Latest news
Introducing the Crown Towers Perth
06.12.2016
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
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...

Adelaide's best restaurants and bars

Adelaide is flourishing anew as a destination for savvy food...

get the latest news

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

×