Drink Archives - Page 4 of 12 - Gourmet Traveller

Alternative Bordeaux wines

New-wave winemakers are using old-school techniques to liberate Bordeaux from itself, writes Max Allen.

Interview with Mitch Monaghan from Nespresso

We caught up with Nespresso Australia and New Zealand coffee ambassador Mitch Monaghan over a couple of cappuccinos to talk about "positive cups", the future of coffee farming, and how he takes his coffee.

The Ugly Duckling, Richmond

Richmond’s newest wine and cocktail bar, The Ugly Duckling, opens in Melbourne.

Côte de boeuf

French recipe for côte de boeuf by Rodney Dunn.

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Short restaurant wine lists

Small is the order of the day in restaurants, with tight wine lists showcasing boutique drops, writes Max Allen.

Gougères with Jerusalem artichoke purée

Curtis Stone recipe for gougères with Jerusalem artichoke purée from his restaurant Maude in Los Angeles.

Curtis Stone’s braised short ribs with pomme purée and gremolata

Curtis Stone recipe for braised short ribs with pomme purée and gremolata from his restaurant Maude in Los Angeles.

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Curtis Stone’s carrot-beetroot salad

Curtis Stone recipe for carrot-beetroot salad from Maude restaurant in Los Angeles.

Duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts

Curtis Stone recipe for duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts from Maude restaurant in Los Angeles.

Carpaccio of kangaroo with beetroot and native fruits

Recipe for carpaccio of kangaroo with beetroot and native fruits by Jason Saxby from Osteria di Russo & Russo in Sydney.

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Acme’s maltagliati with washed kimchi and guanciale

Recipe for maltagliati with washed kimchi and guanciale by Mitchell Orr from Acme in Sydney.

LuMi’s parmesan chawanmushi

Recipe for parmesan chawanmushi by Federico Zanellato from LuMi restaurant in Sydney.

Corbezzolo honey mousse with pepperberry sponge and beer sorbet

Giovanni Pilu recipe for corbezzolo honey mousse with pepperberry sponge and beer sorbet from his restaurant Pilu at Freshwater.

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Grilled witlof, mint and almond salad with blackened mandarin

Recipe for grilled witlof, mint and almond salad with blackened mandarin.

Grilled Caesar salad

We've updated the Caesar salad by treating the lettuce to a quick flash on a very hot grill. Serve straight from the grill for maximum smokiness.

Charred rainbow chard with garlic crostini and hummus

Recipe for charred rainbow chard with garlic crostini and hummus.

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Charred broccolini with kingfish, miso and sesame

Recipe for charred broccolini with kingfish, miso and sesame.

Char-grilled Brussels sprouts with apple and pepitas

Recipe for char-grilled Brussels sprouts with apple and pepitas.

Scorched iceberg lettuce and spring onion with black vinegar and ginger

We love this dish served alongside grilled or steamed fish or prawns.

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Jennifer Hawkins Sesión tequila

Tequila is the new black. At least it is for Jennifer Hawkins, who has acquired a taste for Mexico’s national tipple – and now her own label, writes George Epaminondas.

Original Sin’s Grande Bellezza

A fresh, bright Italian-accented sundowner.

Caramelised pineapple with green Sichuan peppercorn ice-cream

Recipe for caramelised pineapple with green Sichuan peppercorn ice-cream by Victor Liong from Lee Ho Fook restaurant in Melbourne.

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Pickled black fungus

Recipe for pickled black fungus by Victor Liong from Lee Ho Fook in Melbourne.

Lamb agnolotti with goat’s milk yoghurt, mint and sumac

Recipe for lamb agnolotti with goat’s milk yoghurt, mint and sumac by Alessandro Pavoni from Ormeggio restaurant in Sydney.

Dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet

Curtis Stone recipe for dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet.

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Kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy

Recipe for kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy by Sean McConnell from Monster in Canberra.

Black barley, wild rice, candied almonds, barberry and marinated chèvre

Recipe for black barley, wild rice, candied almonds, barberry and marinated chèvre by Sean McConnell from Monster in Canberra.

Roast beetroot with shankleesh, onion, almonds and dill

Recipe for roast beetroot with shankleesh, onion, almonds and dill by Sean McConnell from Monster in Canberra.

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Pumpkin rösti with poached egg, and mint, feta and avocado salad

Recipe for pumpkin rösti with poached egg, and mint, feta and avocado salad.

Pumpkin, fennel and olive ring loaf

Recipe for pumpkin, fennel and olive ring loaf.

Beef tartare with baharat spice, hummus and lemon sauce

Brigitte Hafner's recipe for beef tartare with baharat spice, hummus and lemon sauce.

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Salted almonds toasted in olive oil

Brigitte Hafner recipe for salted almonds toasted in olive oil.

Roast duck with orange, bay, juniper and red wine

Brigitte Hafner recipe for roast duck with orange, bay, juniper and red wine.

Basket Range wines, Adelaide Hills

A small community is making a big impression with some of the hottest wine labels in the country, writes Max Allen.

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Molly’s Port Side Flip

Porter syrup and a whole egg make a smooth, rich winter winner.

Yabby jaffles

Recipe for yabby jaffles by Sean McConnell from Canberra restaurant Monster.

Prawn briouats

These crunchy deep-fried king prawn pastries are best when dipped in a cucumber and mint yoghurt.

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Minty breakfast blend

Recipe for minty breakfast blend drink.

Duck rendang

This duck curry is cooked in a chilli-coconut sauce with fragrant lemongrass. Cucumber pickles, coriander and roti all make great accompaniments.

Grilled flank steak with fermented green chilli sauce

Recipe for grilled flank steak with fermented green chilli sauce.

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Pizze fritte with onions, ricotta and chilli oil

Recipe for pizze fritte with onions, ricotta and chilli oil.

Dosai with spiced potatoes and tamarind chutney

Recipe for dosai with spiced potatoes and tamarind chutney.

Overnight Afghan bread with labne and black garlic

Recipe for overnight Afghan bread with labne and black garlic.

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Navy Strength Ice Co, Melbourne

Navy Strength Ice Co is crafting Australia’s coolest ice.

Australian malbec on the rise

Malbec is on the rise, with local winemakers producing plush expressions of the elegant grape, writes Max Allen.

Parwana Afghan Kitchen’s dogh

A must-have recipe for this salty, tangy yoghurt drink.

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Braised beef short ribs with red rice and mushrooms

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Wild rice pilaf with cauliflower, burnt butter and almonds

An excellent meal on its own, this pilaf also makes a great accompaniment to spiced roast chook or lamb.

Beef rib roast with beetroot and horseradish

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Hot caramel and star anise milk

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Ramblin’ Rascal Tavern’s Tombstone

A serious libation that’s not for the faint of heart.

How to improve your wine-tasting ability

Drinking wine is more than a matter of taste, writes Max Allen, so put on some tunes and fill a fancy glass.

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Boilermaker House, Melbourne

A new bar is challenging the way Melbournians take their whisky.

Signature drink: 2KW’s Alaska

Say hello to a zesty relative of the Martini.

Onion and bacon soup with mustard and cheese crust

Recipe for French-style onion and bacon soup with mustard and cheese crust.

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Southern calamari and fennel salad in crab sauce

Recipe for southern calamari and fennel salad in crab sauce by David Moyle from Franklin in Hobart.

Sea urchin with chilled root vegetables braised in dashi

Recipe for sea urchin with chilled root vegetables braised in dashi by David Moyle from Franklin, Hobart.

Sautéed duck hearts and livers with vine leaves

Recipe for sautéed duck hearts and livers with vine leaves by David Moyle from Franklin in Hobart.

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Smoked bone marrow rice with toasted leaves

Recipe for smoked bone marrow rice with toasted leaves by David Moyle from Franklin in Hobart.

Poached apple with sweetened goat’s curd and bay leaf

Recipe for poached apple with sweetened goat’s curd and bay leaf dessert by David Moyle from Franklin in Hobart.

Roast trout with almond sauce, rosemary and capers

Recipe for roast trout with almond sauce, rosemary and capers.

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Balinese-style roast duck

Recipe for Balinese-style roast duck.

Mornington Peninsula pinot noir

Mornington Peninsula pinot noir is fulfilling its early promise with breathtaking finesse, writes Max Allen.

Hot 100 2015 – Drinks

The world is getting hotter and we’re not talking about global warming. From food to faraway destinations, artistic accomplishment to technological triumph, our trend-hunters have combed the planet for what to eat, see, do and watch – right now. Here are the drinking trends to watch for this year.

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Wine time at Sorry Thanks I Love You

If you’ve wanted to say sorry, thanks or “I love you”, online retailer Sorry Thanks I Love You has had all your designer axe, bespoke pet accessory and luxe satchel needs covered. Now, in a natural progression in the apology/gratitude/romance stakes, they’ve moved into wine, and they’ve got one of the best sommeliers in the […]