The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

Gifts under $100 at our pop-up Christmas Boutique

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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Australia's best hotels at the 2016 Gourmet Traveller Hotel Awards

The pool at Como The Treasury

The pool at Como The Treasury

The winners of the 2016 Hotel Awards were announced at a dinner last night at Sydney's Primus Hotel.

It was all about the glitz and glam at Sydney's chic Primus Hotel last night as we presented our third annual Hotel Awards. Hosted by TV personality and journalist Chris Bath, the awards coincide with the release of the 2016 Gourmet Traveller Australian Hotel Guide, published with the June edition of the magazine, on sale today.

In attendance was the cream of the Australian travel industry, including our dedicated reviewers, travel editors, influencers and hoteliers from the country's top 50 hotels, and our friends and proud sponsors Nespresso.

Guests mingled over canapés and Nespresso-spiked Negronis before settling in for a sit-down dinner by the hotel's executive chef Ryan Hong. Dishes included wagyu sirloin with soy and porcini purée, and miso-glazed toothfish with a bright prawn and papaya salad.

"It's so gratifying to see, three years after launching our guide, that Australia's hotel industry is experiencing such a resurgence," says GT editor in chief Anthea Loucas Bosha. "No fewer than 11 of our top 50 hotels are new entries for 2016."

Como The Treasury in Perth, a grand $110 million heritage restoration, took out the awards for Hotel of the Year and New Hotel of the Year. Sydney's The Old Clare won the award for Boutique Hotel of the Year, while other major winners included QT Hotels & Resorts (Best Minibars, Best Club Sandwich at QT Sydney); Hotel Palisade in Sydney (Best Bar); and Halcyon House in Cabarita Beach, which was named Regional Hotel of the Year.

Find a full gallery of the winners - from Hotel of the Year to Best Hotel Pool - here.

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