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.

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.

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.

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.

Inside The Ritz Paris

Styled with absolute opulence, Paris’s famed hotel has swung open its iron gates after a four-year renovation.

Steeped in a history both luxurious and scandalous, The Ritz Paris at the exclusive Place Vendôme has reopened this week after four years of painstaking renovations.

The giant, grand hotel has 71 residential rooms and 71 suites for those willing to splash out on the starting price of $1,983. Following a reported $611 million refurbishment by designer Thierry Despont, the result is an unrestrained combination of opulent Empire style and Classicism marked by fine wood panelling and soft pastel colours.

Founded in 1898, the Ritz has acted as the private playground for illustrious artists and creative figures throughout history. A rollcall of notable residents and guests includes Coco Chanel, who died at the hotel in 1971 after calling it home for 35 years; Ernest Hemingway, for whom one of the hotel's bars is named; and Marcel Proust. Fifteen light-bathed, exquisite Prestige Suites are named for characters such as Chanel and Proust but also F Scott Fitzgerald and the Duke of Windsor, each taking in elements of their personal style. The 59-square-metre Marcel Proust suite, for instance, authentically replicates the novelist's original quarters at the hotel, complete with rich library, souvenirs and period furniture. The plush 188-square-metre Coco Chanel Prestige Suite matches classic black and white touches with gilded mirrors and velvet lounges.

 

Exterior of The Ritz Paris.

Within The Ritz Club alongside an impressive tiled pool, The Chanel au Ritz Paris is a new lavish spa dedicated to Chanel skincare - a world first for the luxury brand. Notably, Australian hair stylist David Mallet whose clients include Carla Bruni and Charlotte Gainsbourg, has been appointed in-house stylist. 

In the hotel's courtyard, a retractable glass roof serves as a barrier to the elements in the winter months. The Ritz Escoffier cooking school of pastry and French cuisine has also expanded with three shiny new kitchens, and guests may also dine at the luxe L'Espadon restaurant with Nicholas Sale at the helm, Bar Vendome brasserie or The Ritz Bar bistro, all within the hotel walls.

The Ritz Paris, 15 Place Vendôme, 75001 Paris, +33 1 43 16 30 30, ritzparis.com

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