Phil Wood’s semolina cake with orange ice-cream and eggnog custard
With the Laura chef's dessert, it's Christmas time, every time.
The insatiable thirst for Australian whiskey
The appetite for local whiskey is growing fast, with larger batches set to complement a spirited craft culture.
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April Bloomfield’s Eton mess
And there's vodka-soaked strawberries, too.
Gemfish in vermouth sauce
No gemfish? No problem. Any firm, white-fleshed fish – trevally, say – will work here.
Pears baked in Marsala
A syrup of brown sugar and Marsala adds rich flavour and depth to pears, while creamy ricotta tempers the sweetness.
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Chocolate, apricot and rum pound cake
It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious.
Gourmet Traveller taste tests the Game of Thrones whisky collection
What do you do when the hit TV show launches seven single malts? You drink them all.
Captain Moonlite’s vodka-battered fish and chips
Trust us. A lick of vodka adds extra crunch to these classic fish and chips.
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Bar Rochford’s Sister Ray cocktail
A pleasantly bitter cocktail that combines tequila, amaro and sweet vermouth.
Bar Rochford’s Club Monte
Sherry, amaro and a dash of lemon come together in a satisfying cocktail.
Skinos cocktail (Greca’s punch)
An easy-drinking punch, with a little bite from a Greek liqueur.
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Carriageworks announces line-up for 2019 Summer Night Market
More than 60 of Australia's top chefs and producers will join Kylie Kwong for an evening of fine fare and social consciousness.
Pink Margarita
Get the party started with this tickled-pink drink.
Jaci Koludrovic’s limoncello baba with vanilla cream
These boozy cakes are a punchy end to a meal - or a fun way to kickstart an afternoon party. The choice is yours.
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Bar Rochford’s Tom’s Breakfast cocktail
One for the gin-lovers out there.
Thylacine
Named after Tasmania's infamous tiger, this gin cocktail doesn't bite but it's every bit as unique as its namesake.
Light ‘n’ Stormy
You've heard of the Dark 'n' Stormy, but why not try a cocktail of navy-strength gin with ginger beer and lime?
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The new release of Bloody Shiraz Gin is here
Four Pillars' unique purple drop – made with Yarra Valley shiraz grapes – is back. You know what to do.
Unique spirits to add to your home bar
Take your liquor cabinet to the next level with these four unique drops.
Australian Negroni
Australian Negroni recipe - Stir ingredients in a cocktail glass, strain into a glass over a large ice cube
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Each Peach Pear Punch
A gin punch recipe from Archie Rose Distilling Co in Sydney that brings out the pear and honey botanicals of their Distiller's Strength gin. Throw everything into a bowl and the party's begun.
Four Pillars releases a new batch of its Australian Christmas Gin
The same pudding flavour, but with more Christmas spirit.
Savarins
The best thing about savarins? You can always add more rum.
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A new gin event from Bombay Sapphire
Travel to the source of the distiller’s botanicals through an event that combines food, drink and virtual reality.
Australia’s small-batch spirits: on the rise
Small-batch craft spirits have captured the imagination of local producers and drinkers alike, writes Max Allen.
Rosemary, mustard and brandy chicken with buttered carrot
A modern take on the classic French chicken chasseur.
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Banksii’s mussels with vermouth, green olives and nettle butter
"I'm a big fan of the mussels in vermouth with nettle butter at Banksii. I'd love to know how to make it." - Hayden Winter, Bowral, NSW
Aria Brisbane’s fried Brussels sprouts, parsnips and sherry
"Could you print the recipe for Aria Brisbane's fried Brussels sprouts dish? It's simply delicious." - Anjali Iyer, Burleigh Heads, Qld
Prune clafoutis
Prune clafoutis recipe - Place prunes and brandy in a bowl, cover and leave to soak overnight. Drain, reserving prunes and brandy separately.
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Above Board’s The Empire Strikes Bax
Above Board, a new cocktail bar in Collingwood with an ex-Bar Americano bartender at the helm, share the recipe for The Empire Strikes Bax, a coffee-spiked riff on a Negroni.
Gin trains, hotels and festivals
What's next for the unstoppable spirit?
Champagne Crustas
Champagne Crustas recipe - Mix orange juice, elderflower liqueur, syrup, brandy and bitters in a mixing glass half-filled with ice and stir with a bar spoon until chilled
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Grant Achatz’s macieira
Surprise your guests with this hot cocktail that pairs perfectly with black cake. It's a welcome end to a celebratory meal.
Meet Your Maker: Kian “Horisumi” Forreal
Talking boutique gin and symbolism with Kian Forreal, acclaimed Japanese-tattoo artist and Archie Rose collaborator.
What to drink with chocolate
Stop! Put that bottle of shiraz down. Red wine is rarely chocolate's best friend, according to Max Allen.
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Dung: gin’s final frontier
Archie Rose Distilling Co's latest release incorporates the droppings of our native animals. Is this a step too far?
Sydney’s Royal Botanic Garden’s very own gin
Distillery Botanica’s head distiller was let loose in the garden to bottle its essence.
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Archie Rose’s latest gin is inspired by autumn in Japan
Featuring botanicals of red miso, sansho pepper and burdock root.
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Seven summer Spritz recipes
Refreshing.
The Rosita
We're calling this one the saucy cousin to the Negroni.
Nectarine Sgroppino
A classic Sgroppino is made with lemon sorbet and vodka, topped with sparkling wine. We've gone for a Bellini-style twist with a nectarine sorbet.
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Ginger biscuit ice-cream sandwiches with whisky caramel
Soft chewy ginger biscuits make the perfect sandwich for scoops of ice-cream, while a glossy whisky-spiked caramel sauce adds lushness.
Gibson cocktail
A simple twist on the Martini that's simply delicious.
The Sabino cocktail
We owe Puglia-born wine distributor Sabino Matera for this simple and sublime sundowner. A fresh bottle of vermouth makes all the difference in The Sabino.
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Peach and bourbon-glazed ham with fresh peach relish
What's not to love about a bourbon-spiked fruity glaze for your Christmas ham? We've doubled the peach goodness by pairing it with a tangy peach relish and cooking the fruit only briefly to maintain its fresh flavour.
Bajan rum punch
A festive Christmas time cocktail from the Bahamas.
Lime and coconut angel food cake with pineapple-gin glaze
If you're after a light cake, this one's for you. A lightly boozy, tangy icing adds a little lusciousness.
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Paul Carmichael’s great cake
Paul Carmichael's great cake- For macerated fruit, mix fruit in a bowl, then transfer to a jar, pour in rum and Port, seal and set aside in a dark cool place.
Four Pillars’ Australian Christmas Gin
Have you ever tried distilled Christmas pudding? Christmas spirit redefined.
Terrine maison
This pork terrine from Melbourne restaurant France-Soir is perfect when teamed up with cornichons, a crusty baguette and a little red wine.
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Fudgy chocolate-cherry cake
Think of this as a very glamorous and very modern version of a Black Forest cake.
Pepper hanger steak with peas and lettuce
You may need to order hanger steak in advance from your butcher. Scotch fillet would make a fine substitute.
The Gourmet Traveller 50th birthday cake: Ginger whiskey cake with burnt white chocolate ganache
Watch the making of the Gourmet Traveller 50th birthday cover cake.
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A hotel dedicated to gin is opening in London
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
Top Drops: October
These are the drops we're savouring this month, from a tangy fortified wine to a refreshingly dry Australian rosé and a bargain bin riesling.
Game up your G&Ts with a Distiller’s Strength Gin
Is this the year of gin going where no botanicals have gone before?
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Rice pudding fritters with rhubarb and winter strawberry jam
Two winter favourites, rice pudding and rhubarb, combine in these sweet treats.
Rich chocolate mousse cake
A rich chocolate cake that makes a glittering impression on guests.
Signature Drink: The Lobo Plantation’s Rum & Rye
An update of the classic Old Fashioned with a bit of island flair.
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Walnut, whiskey and salted caramel pie
Add a Southern kick with rye whiskey, smoothed out by a salted caramel crumble.
Roast chicken with sausage stuffing, prunes and pan gravy
We’ve baked the stuffing separately here to crisp it up, but it works well stuffed inside the bird as well.
Fideuà with clams
Fideuà is similar to paella (the dishes share a Valencian origin) but made with pasta in place of rice. It’s typically made with short, thin noodles known as fideos, but we’ve used broken-up spaghettini.
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Martini Masterclass with Sam Ng at Circa, The Prince
With Negroni Week and World Gin Day just around the corner, Circa, The Prince and leading Australian craft-spirit distillery Four Pillars Gin have teamed up to host an exclusive Martini Masterclass.
Boozy recipes
What better occasion for a bit of extra booze than mum's special day? Spoil her by testing out these recipes with a little extra Champagne, gin or whiskey.
Spanish saffron rice with chorizo and prawns
There's paella and then there are other simple Spanish rice dishes. This is one of the latter - a combination of prawns and chorizo with Spanish rice.
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Three Blue Ducks’ spicy Bourbon pork
It's hard to go wrong with the robust flavours of Bourbon, and spices such as paprika, ginger and cumin, especially when they're cooked down into a finger-licking sticky glaze.
Wildlife
Charlie Ainsbury and Luke Ashton cocktail recipe for the Wildlife from This Must be the Place in Sydney.
Evergreen
Charlie Ainsbury and Luke Ashton cocktail recipe for the Evergreen from This Must be the Place in Sydney.
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Texas-style barbecue sauce
Curtis Stone recipe for Texas-style barbecue sauce.
René Redzepi & Nadine Levy Redzepi’s brandy plum cake
René Redzepi & Nadine Levy Redzepi recipe for brandy plum cake.
Pisco, lime and strawberry slushies
Lisa Featherby recipe for pisco, lime and strawberry slushies.
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Belafonte
Charlie Ainsbury and Luke Ashton cocktail recipe for the Belafonte from This Must Be the Place in Sydney.
Shaved ice with cherries, gin and lime
Emma Knowles recipe for shaved ice with cherries, gin and lime.
Cured salmon with Bloody Mary salad
Emma Knowles recipe for cured salmon with Bloody Mary salad
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Amontillado sherry and raspberry trifle
The trifle you know and love, though we've used amontillado sherry for greater depth of flavour.
Analiese Gregory’s whiskey-glazed ham with preserved cherries
A lick of whiskey goes a long way.
Spatchcock, freekeh, pickled tomatoes and harissa yoghurt
Recipe for spatchcock, freekeh, pickled tomatoes and harissa yoghurt from Gordita in Brisbane.
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Chocolate-cherry marquise
Emma Knowles recipe for chocolate-cherry marquise.
Lorraine Godsmark’s perfect Christmas cakes
Lorraine Godsmark recipe for Christmas cakes.
Affogato “my style”
Recipe for affogato by Louis Tikaram from EP & LP in Los Angeles.
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Whiskey pies with butterscotch sauce
A cracker recipe from Melbourne's Le Bon Ton.
Dark chocolate délice, salted-caramel ganache and chocolate sorbet
Source Dining recipe for dark chocolate délice, salted-caramel ganache and chocolate sorbet.
Beef tartare
Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together.
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Onglet pepper steak
Rodney Dunn recipe for onglet pepper steak.
Gâteau Opéra
A buttercream and coffee-soaked layered sponge cake as dramatic as Madama Butterfly.
Rum savarin with coconut cream and pineapple
It's one big tropical party with this rum-soaked savarin, topped with pineapple and coconut cream. Dig in.
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Pork and veal terrine
Lisa Featherby recipe for pork and veal terrine.
Duck liver pâté
Lisa Featherby recipe for duck liver pâté.
Matt Moran’s seared kingfish with radish, avocado and wasabi
Matt Moran recipe for seared kingfish with radish, avocado and wasabi.
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Signature drink: 2KW’s Alaska
Say hello to a zesty relative of the Martini.
Beef brisket with Sherry-glazed mushrooms
The ideal cut of meat for a big party, brisket is best cooked long and slow, meaning more time to attend to all your other hosting duties.
Honey-caramel almond slice
Recipe for honey-caramel almond slice.
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10 William St’s tiramisù
The classic Italian dessert you know and love.
Pineapple, mint, ginger and lime crush
Australian Gourmet Traveller recipe for pineapple, mint, ginger and lime crush.
Campari-Watermelon Spritz
Sweet watermelon and the slightly bitter notes of Campari equal a match made in heaven.
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Lennox Hastie’s Grilled Pisco Sour
An all-time favourite cocktail from the Firedoor chef.
Lennox Hastie’s Grilled Watermelon Cooler
An excellent summer time drink.
Italian slaw
Australian Gourmet Traveller recipe for Italian slaw.
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Barbecued mussels with chorizo and toast
Australian Gourmet Traveller fast recipe for barbecued mussels with chorizo and toast.
Water-Cooler Punch
Australian Gourmet Traveller recipe for Water-Cooler Punch.
