Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
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.
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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.
"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.
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.
There's no lack of ambition driving Katamama, the first hotel by the Jakarta-based group behind the highly successful Potato Head Beach Club in Seminyak.
"We're actively avoiding the Bali clichés," says Ronald Akili, the 34-year-old founder and owner of PTT Family. "We're looking at representing a modern Indonesian style that my generation can identify with, through design, art, cultural practices, food."
The 58-suite boutique hotel opened last month on the same plot of beachfront land as the Potato Head Beach Club and a "creative hub" of businesses including a gallery, fashion boutique, café and restaurants such as raw-food eatery Alchemy and the first international outpost of Melbourne and Sydney's MoVida, which opened in January in the hotel's lobby.
Akili says Katamama, three years in the making, is a showcase for the island's finest craftsmanship and art, with a focus on traditional methods, natural materials and "closing the gap between makers and users". A local family-run brickworks was commissioned to produce 1.2 million bricks for the hotel, tiles were handmade in Java, and an indigo workshop near Ubud produced textiles. Akili's own collections of contemporary Indonesian art and mid-century furniture appear in suites.
The lobby bar, Akademi, is the brainchild of former London barman Dre Masso, who stocks an impressive range of locally distilled arak - a liquor whose image Akili is determined to rehabilitate - and seasonal Balinese ingredients.
Akili's other projects include developing Potato Head and Katamama hotels in Asia, and recording culinary traditions across the Indonesian archipelago as research towards menus for Kaum, a series of restaurants planned for Hong Kong, Bali and Australia.
Katamama garden suites from $550. Jl Petitenget No 51B, Seminyak, Bali, katamama.com
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