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 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.
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."
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
Admiralgade 26 in Copenhagen is the hospitality equivalent of the difficult second album. Christian Nedergaard and Sebastian Rind Nellemann relied on gut instinct when they opened their wonderfully personal wine bar, Ved Stranden 10, on a canal opposite Christiansborg Palace seven years ago. But for this, their first restaurant, they went soul-searching.
"We sat down and thought on a more existential level about who we are and what we want to do," says Nedergaard, adding the "brutal" 18-month-long exercise had nothing to do with other restaurants. "It's one long conversation with the room and the period and ourselves."
The result is a magical double-height space celebrating aesthetics and craftsmanship. Taking the room's 1910 remodelling date (the building itself dates back to 1796) as a reference point, they mixed pieces from Kaare Klint, Jean Prouvé and Giò Ponti with futuristic light fittings and ikebana-style floral arrangements.
"All these details are like totems and reminders about craft, and hopefully they create a certain ambience," says Nedergaard.
They do. The restaurant, which opened in June in an old theatre down the street from the wine bar, is beyond convivial, orhyggelig, as they say in Denmark. Breakfast segues to lunch, lunch to dinner, and after the kitchen closes around 10pm, obliging cooks will rustle up a snack. The well-crafted menu is "eclectic in a good way", and includes a Japanese-inspired breakfast, a lighter yet no less flavoursome bouillabaisse, and what Nedergaard calls advanced staff meals such as hash with fried egg and pickled beetroot.
Unlike the wine bar where printed wine lists are banned in favour of dialogue, Admiralgade 26 has two. One has wines mostly produced in collaboration with winemakers such as Matassa from France's Roussillon region. The other is a cellar list of rare finds.
Admiralgade 26, Admiralgade 26, 1066, Copenhagen K, +45 3333 7973, admiralgade26.dk
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