Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
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.
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.
Italian fashion house Fendi celebrated the opening of its first luxury hotel, Fendi Private Suites, last night with a lavish Champagne-fuelled cocktail party in Rome. Creative director, Silvia Venturini Fendi, and Fendi's chief designer, Karl Lagerfeld, joined well-heeled guests such as Sofia Coppola, Kendall Jenner and the world's media in the Italian capital to celebrate the launch at the Palazzo Fendi.
Fashion houses Bulgari, Giorgio Armani and Salvatore Ferragamo set a new trend when they moved into hospitality with five-star hotels and resorts that cleverly complemented their brands. Fendi follows with a boutique hotel consisting of seven luxury suites hidden discreetly on the third floor of Palazzo Fendi, the brand's flagship store in Largo Goldoni at the end of Via Condotti.
Downstairs, the store covers two floors of the 17th-century palazzo and has been completely remodelled by French architect Gwenael Nicolas to add energy and light. In a nod to the brand's historic origins it even features a fur atelier where clients can step inside and watch the experts at work.
"It's a game-changer, an emblem and symbol of our DNA," says Pietro Beccari, Fendi chairman and CEO. "There is no other place where you can so easily understand our very precise, very personal vision of luxury."
The third-floor hotel was designed by Italian architect Marco Costanzi, who has used beige and grey tones to create a sleek but subtle ambience. The suites range in size from 35 to 60 square metres and offer stunning views of the street action below. Up above on the fourth floor Rainer Becker's upscale Japanese restaurant chain, Zuma, has opened its first Italian location.
The hotel suites feature custom-designed furnishings from Fendi Casa including beds, sofas and side tables, but there are also Jan Katz carpets on the natural oak floors and each room has a Giò Ponti mirror. Reversible televisions can be seen from the living room or bedroom, while the bathrooms are filled with blood-red Lepanto marble and white travertine.
"This is a home experience for a sophisticated traveller," Marco Costanzi tells Gourmet Traveller. "This is not a business hotel. When you enter from the ground floor you have a different feeling."
Fendi Private Suites, level 3, Palazzo Fendi, Via di Fontanella Borghese, 48, Rome, fendiprivatesuites.com
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