Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Chef's around Australia are taking hams to the next level this Christmas.
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 email@example.com 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.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
"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."
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.
Where do you travel for work?
"Mostly London at the moment. We've just opened a design studio and showroom in Mayfair. The city feels so alive with art and creativity. It inspires me."
How often are you away?
"Every month internationally, most weeks domestically. I love being on a plane. Your mind works differently in the air when it's liberated from commitments. I use the time to reflect and think about my life, or the business, or spend time designing."
Suitcase of choice?
"My Givenchy carry-on bag. It's exceptionally functional and looks fabulous. It took me about five years to gain the courage to finally buy it."
"I like to arrive early for an international flight, then sit down, read emails and get organised. To be honest, though, domestic flights are left down to the wire."
Essential cabin items?
"A sketchbook and Frequent Flyer Health Boost vitamins. I take them a few days before travelling to boost my immune system. I always use a Chantecaille Biodynamic Lifting Mask, a great tip from a flight attendant. You walk off the plane as if you never got on."
"A gin and tonic, sleep suit and a sketchbook at the ready."
Roll or fold?
"Roll. But I also hang far more than I should in a carry-on garment bag because I live in fear of my bag being lost."
Aisle or window?
"Aisle every time."
Who do you fly?
"Qantas and Etihad to Europe. Etihad beds are fantastic and its meal service is one of the rare places I can have hummus without garlic (I love hummus, but I'm allergic to garlic)."
How do hotels get it wrong for business travellers?
"What every business traveller needs at a hotel is someone who knows you. The ability to remember names - and especially my coffee order - is an underestimated and valuable skill. A hotel gets it wrong if I've been with them for more than two nights and they still don't remember my name."
Favourite hotels for business?
"In London, The Connaught. In LA, the Beverly Hills Hotel. In NYC, the Greenwich. In Paris, the Plaza Athénée."
Blainey North is managing director of Blainey North & Associates and Blainey North Collection, with showrooms in Sydney and London. Recent projects include the Villas, Crystal Club and Conservatory at Crown Towers in Melbourne, Crown Metropol Perth, and a range of luxury homes and super-yachts.
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