Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
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.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas Day.
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 firstname.lastname@example.org 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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
"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 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.
Scott Wiener takes pizza seriously. His collection of 1207 (and
counting) pizza boxes is the largest in the world; he carries an
infrared thermometer to check the surface temperatures of pizza (he
reckons 70 degrees Celsius is optimal for flavour, texture and
avoiding mouth burns); and he's a columnist for trade magazine,
Weiner is also the founder of Scott's Pizza Tours, a New-York based walking and bus tour company that is arguably the easiest and most entertaining way for out-of-towners to learn about the city's pizza obsession. Tours are grouped within specific boroughs and each three-hour walking tour takes in three pizzerias, while bus tours take in four. Only the first stop on each tour is pre-determined, enabling tour guides to choose appropriate destination for each (small) group being led.
Scott's Pizza Tours founder Scott Wiener.
While immigrants from Naples might have brought pizza with them
to America - regular tour stop Lombardi's is regarded as America's
first licensed pizzeria and began baking pizza in 1905 - America
and Americans have made the dish their own, from specific regional
styles (the Chicago deep-dish, say) to divisive "gourmet" and
"topped with pineapple" varieties. While Weiner says aficionados
might obsess over neighbourhood-specific pizza styles, four major
pizza styles are recognised throughout the five boroughs. Will this
always be the case? He doesn't know, but he's excited to continue
tracking the dish's evolution.
"Pizza is so very important here, but the kind of pizza that people are making is changing," he says. "It's not so much about pizza by the slice, it's more about pizza by the whole pie. It's expensive to run a pizzeria. You've got to sell it by the whole pie and beer and wine along with it to make it work."
Here are the four pizza styles you'll find in New York City:
Classic New York coal oven pizza
The coal oven pizza is a sort of cousin to the Naples-style pizza, only made using American ingredients. The crust is harder and crunchier and baked at a lower temperature. The outer rim of the crust is typically charred and they tend to be sparsely covered with slabs of fresh (rather than shredded) mozzarella. The basic pizza tends to be the pizza Margherita and is typically sold whole rather than by the slice.
Try it: John's of Bleecker Street, 278 Bleecker St, New York, NY, +1 212 243 1680, johnsbrickovenpizza.com
The New York slice
This is the classic, large-format pizza sold by the slice. Gas-fuelled, stainless steel deck ovens cook these and operate at around 260 degrees, which is lower than the coal-fired ovens, so the pizza is going to take longer to cook and be a little drier. This style of pizza is covered with low-moisture mozzarella which results in wall-to-wall cheese carpeting. Typically, you should eat a New York slice by picking it up, folding it from crust to crust and letting the oil trickle down your arm a little bit. That's when you know it's good.
Try it: New York Pizza Suprema, 413 8th Ave, New York, NY, +1 212 594 8939, nypizzasuprema.com
Also known as "squares", a Sicilian pizza is rectangular and made from dough that's allowed to prove after it's been stretched into the pan. The dough is thicker, almost like focaccia. It's baked in the same oven as the New York slice but at a lower temperature for slightly longer. Once in a while, you might find sausage or pepperoni on a Sicilian, but it's something you're generally not going to find toppings on. People fight over the different pieces. Corner slices with two crusts are coveted, but sometimes you get square pizzas with a crustless, middle piece that some people really want. People have childhood attachments to particular kinds of slices.
Try it: Famous Ben's Pizza, 177 Spring St, New York, NY, +1 212 966 4494, famousbenspizzaofsoho.com
This is very similar to the Sicilian in that it's spread into a pan, but the dough isn't allowed to prove and is topped and baked right away, resulting in a crunchier crust. It's very sparse, very simple and gentle, almost like a diet version of the Sicilian. Some people call Grandma Pizza "pizza a casa", meaning pizza at home. Nowadays, everyone has a pizza stone, but back in the day, everybody made their pizza in a cookie sheet pan. You'd put a little oil in the pan, push the dough out to the edge and then sparsely top it. It was the way Italian grandmas made their pizza.
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