Food & Wine
Gourmet Traveller

Gourmet Traveller December 2016

Each issue is packed with great dish ideas, hot restaurants and bars, entertaining tips, the best hotels and lavish spreads on some of the world’s most intoxicating travel destinations - everything you should expect from the Australia's premier food and travel magazine.

Bauer Media Pty Ltd
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$3.65(Incl. tax)
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12 Issues

in this issue

1 min.
december 2016 menus

CHRISTMAS EVE BARBECUE Soy-glazed pork-and-pineapple skewers (RECIPE P46) Charred and shucked corn, mint and pecorino (PICTURED; RECIPE P40) Cucumber and choko salad (RECIPE P146) Roast peach and raspberry Melba pops (RECIPE P169) At the risk of sounding like a wowser, I suggest moderately alcoholic drinks for this barbie – it is, after all, the night before the big day. Serve good mid-strength beer (there are some excellent ones around), lively dry Hunter sémillon and grapey, sherbetty moscato. FESTIVE FEAST Mud crab with curry brown butter (RECIPE P153) Peach and ginger roast turkey (PICTURED; RECIPE P160) Trifle (RECIPE P63) Start your feast with something cool and refreshing – stubbies of lager and glasses of crisp riesling or sauvignon blanc. Offer full-bodied white (pinot gris perhaps) and fruity rosé with the peachy turkey and salad. And finish with the traditional match for…

2 min.
editor’s letter

I’m looking for four weeks. Has anyone seen them? They’ve gone missing. How else to explain that Christmas is already here? But that’s okay: it’s still my favourite time of the year and I’m excited about sharing the big day with my loved ones. This issue will make it all a cinch to plan, with Paul Carmichael’s epic Caribbean feast (page 138), a fresh and simple seafood menu (page 148), fun prepare-ahead dishes (page 122), and smart cocktails and snacks (page 130). Let the festivities begin. And if the mad rush to Christmas means you’re yet to complete your gift shopping, help is at hand. GT is collaborating with the folks behind Sorry Thanks I Love You to open our first-ever Christmas boutique. Swing by the Sydney store (140 George Street,…

1 min.

CON POULOS “You’d think after living in New York City for nine years, I’d know every place in town,” says Australian-born photographer Con Poulos, who shot our feature on the city’s hottest new eateries on page 174. “But the place is constantly evolving, and a local assignment like this makes me appreciate just how amazing and dynamic it is.” His favourite restaurant at the moment? “In fact, it was difficult leaving quite a few places I shot – especially Cosme, my favourite Mexican spot in New York.” CATHERINE ADAMS Catherine Adams, our pâtisserie expert, is the pastry chef and baker at Wellington Sourdough. Before moving back to New Zealand, she spent many years making some of Australia’s best-loved desserts as the pastry chef for the Rockpool Group. In this month’s Masterclass, on page…

2 min.
show of hams

Taking hams to the next level this Christmas. Ham is not only central to a Christmas lunch, it’s a mainstay in Boxing Day sandwiches and holiday breakfasts. And now top chefs from around the country are getting into the festive-ham spirit. Nathan Sasi of Sydney’s Mercado has created a glaze to go with Haverick Meats’ hams. The hams are black Berkshire, a breed known for its heavy marbling, and Sasi’s glaze is made with smoked maple syrup and sherry vinegar ($17.90 per kilo for the ham; $11.50 for 300ml glaze). “We smoke a lot of meats at the restaurant and we wanted to replicate these flavours in the glaze,” he says. Elsewhere in Sydney, the “party hams” LP’s Quality Meats serves and sells are also Berkshire, and come ready to go, cured…

1 min.
mfwf at a glance

The line-up for the 2017 Melbourne Food & Wine Festival is out and, as expected, they’re going big for the festival’s 25th anniversary. It’s a doubleheader this year, too: the 10-day festival coincides with the World’s 50 Best Restaurants reveal (4-6 April), which relocates to Melbourne for 2017. As part of the MFWF program, eight chefs whose restaurants have featured on the 50 Best list will host the annual MasterClass series (1-2 April). Dave Verheul (Embla) and Paul Carmichael (Momofuku Seiobo) will team up with friends for Fire 2.0 (2 April), a “fire masterclass”, while Monday Family Dinner (3 April) sees hospitality families including Angie and Dan Hong (Mr Wong), Kate and Cameron Reid (Lune Croissanterie) and Amy and Palisa Chanta (Chat Thai) cooking together. The House of Food and…

2 min.
tom cooper cured and smoked seafood

A Canadian with a flair for fish keeps Melburnians supplied with the best in cold-smoked seafood. WHO Tom Cooper has been at the forefront of curing seafood for the Melbourne restaurant scene for more than 30 years, supplying the likes of Guy Grossi, Frank Camorra and Andrew McConnell with his smoked and cured salmon and ocean trout, as well as other smoked sundries. “I gave Frank Camorra his first smoked tomato around 13 years ago before he opened MoVida,” says Cooper. The smoked tomato sorbet with anchovy and capers is now his signature dish. HOW Cooper takes the best local fish he can get his hands on, carefully pin-bones the fillets, then cures them in various mixtures of salt, sugar, pepper and soft herbs for around 24 hours, depending on the weight…