Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
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.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas Day.
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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
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.
"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 it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.
Virgin Australia promises the finest cup of coffee in the sky and what it claims is the world's most comfortable domestic business-class seat in its new cabin, launched in Sydney today.
The carrier announced a world-first collaboration with Nespresso
in which purpose-built machines developed to deliver consistently
good coffee at altitude will be installed in business-class cabins
across its domestic Airbus A330 fleet.
"I can't find anybody that likes airline coffee," Virgin Australia's CEO John Borghetti said at the launch. "As good as ours is, it's not as good as the barista one [we serve] in the lounge. Now it will be."
The new cabin is Virgin Australia's response to Qantas's new business seats being fitted on its A330 fleet this year. Virgin claims its seat is the world's longest, widest fully lie-flat bed on a domestic route (80 inches long, 28 inches wide). Its reverse herringbone, 1-2-1 layout maximises privacy and allows direct aisle access for all business-class passengers. The seats have triple-layer seat cushions supported by "hammock" sub-frames, and a turn-down service to roll out memory-foam mattress toppers, cotton pillows and cotton doonas. "I want red-eyes to become shut-eyes," said Virgin's chief customer officer, Mark Hassell, referring to the transcontinental route to Perth.
The roomy workspace includes a tablet holder designed for Virgin Australia, a side console with storage, 16-inch touch screen and three types of adjustable lighting.
Virgin Australia's head chef, Luke Mangan, says trays and trolleys have been dispensed with, and on-demand and express-service meals will be hand-delivered by crew as part of Virgin Australia's ambition to "create the best restaurant in the sky".
From November, the carrier will begin reconfiguring its long-haul Boeing 777s on routes to Los Angeles and Abu Dhabi, featuring new business-class suites and bar, and new premium-economy cabins.
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