Innholdsfortegnelse for December 2025 i Gourmet Traveller

SUBSCRIBE NOW magshop.com.au/gmt Details p122 love Christmas because the world stops for a few days and takes a breath. There are no work emails, no deadlines and no meetings. It’s just long, lazy days where reading a whole book counts as an achievement (and wearing the same clothes three days in a row is practically tradition). If, like me, you live in the city, it’s blissfully quiet. The sheer joy of being able to park outside my building is one of the highlights of my year. My happiest Christmas memories aren’t about presents (my family is spectacularly bad at gifting), but about the food. I’ll never understand people who say they’re “doing something different” for Christmas lunch. Why mess with perfection? Turkey, ham, seafood, pavlova: it’s a dream menu. And…

Pudding Lady’s macadamia nut Christmas pudding Adding an Australian spin to an award-winning traditional recipe, macadamia nuts impart texture and richness to your festive finale. $35 for 500gm, puddinglady.com.au Lake House Daylesford Christmas pudding Made to Alla Wolf-Tasker’s own family recipe, these small-batch puddings generously blend Sherry, Madeira, dark ale and rum for boozy depth. $60 for 900gm, lakehouse.com.au Alpine Valleys Fine Foods Special Reserve pudding These sleek black calico-wrapped puddings feature sultanas, raisins and currants soaked in Rutherglen Muscat and Barossa Valley brandy. $70 for one kilo, alpinevalleysfinefoods.com.au Continental Deli Christmas pudding in a can Pastry chef Lauren Eldridge’s puddings are based on her great-grandmother’s recipe, with all the classic fruits, spices and a liberal splash of liquor. $75 for 800gm, paisanoanddaughters.com.au PHOTOGRAPHY WILL TURNER. STYLING SAM YATES…

Fun-size cocktails and bar news Your guide to summer drinks MINI BAR El Toro Tequila has turned fun-sized with its new Pocket Cocktail range. Made with premium ingredients, these miniature single-serve kits range from a citrusy Pocket Paloma to a classic Margarita. $15 each or $25 for 2 x 50ml, danmurphys.com.au LESS IS MORE “Shall we just get a bottle?” Apparently not. A new survey by Coravin has revealed that 54 per cent of Australians are ordering wine by the glass more often than they did two years ago. From exploring premium pours without the full commitment to pairing different wines with each course, these shifting habits are reshaping hospitality – one glass at a time. Cheers! coravin.com.au Spotlight On Mixologist Nicola Drakopoulos – whose family runs Greek restaurant Akti…

Medium Panton tray, $450, Georg Jensen. Side Trunk PM in Monogram Canvas, $5800, Louis Vuitton. Original Check-In L in Bronze Brown, $2795, Rimowa. Classic Cabin in Silver, $2360, Rimowa. Horizon 55 in Black, $5450, Louis Vuitton. La Prairie Pure Gold Radiance Cream, $1440 for 50ml, David Jones. La Prairie Pure Gold Revitalising Essence, $745 for 130ml, David Jones. La Prairie Pure Gold Radiance Concentrate, $1440 for 30ml, David Jones. Clic Clac H Color Block bracelet in Système, $1340, Hermès. Tubogas 18-karat bracelet in Yellow, White and Rose Gold, $14,950, Bulgari. Serpenti Viper one-coil 18-karat bracelet in White Gold, $12,650, Bulgari. Love Unlimited ring in White Gold, $4750, Cartier. B.zero1 necklace in 18-karat Yellow Gold, $6550, Bulgari. Rock plate in Rose Swirl, $180, Dinosaur Designs. Dior J’adore Eau de Parfum, $369…

Pineapple and spice rum savarin with burnt meringue and makrut lime SERVES 12 // PREP 2½ HRS // COOK 1½ HRS (PLUS PROVING, COOLING, SOAKING) This cross-cultural dessert bridges Thai and Italian flavours with a tropical edge. The classic rum baba, adopted by Italy from France, is soaked in rum-laced pineapple syrup, filled with star anise-spiced crème pâtissière, and finished with deeply caramelised meringue. Makrut lime leaves, for decorating DOUGH 6 gm dried yeast 20 gm raw sugar 30 ml lukewarm milk 240 gm plain flour 3 eggs, at room temperature, lightly beaten 60 gm softened unsalted butter, diced, plus extra for greasing STAR ANISE CRÈME PÂTISSIÈRE 500 ml (2 cup) milk 110 gm (1/2 cup) caster sugar 3 large star anise ½ tsp vanilla bean paste 4 egg yolks…

Indonesian-style roast snapper with two sambals SERVES 6 // PREP 1 HR // COOK 40 MINS (PLUS MARINATING, RESTING) A vibrant centrepiece for a summer feast, this Indonesian-style roast snapper glitters with aromatic spice and a caramelised crust. A double dose of sambal – a zesty green matah and a coconut-makrut lime – bring texture, freshness and a little fire. 1 large whole snapper (about 2kg), cleaned, gutted, skin slashed 3 makrut lime leaves 1½ tbsp kecap manis, for brushing 200 gm snow peas, trimmed Grapeseed oil, for drizzling 2 small Lebanese cucumbers, halved lengthways, seeds removed, sliced on an angle Charred lime halves and micro coriander, to serve CURRY PASTE 2 red shallots, coarsely chopped 2 long red chillies, coarsely chopped 1 lemongrass stem, white part only, sliced…

Fresh new restaurant happenings Hugh Allen’s remarkable first venue How to run a top bakery from home Cookbooks to gift, or add to your shelf SYDNEY The grand GPO building in Martin Place has welcomed Epula, an opulent arrival from the Tapavino Group. Under the historic archways, Epula evokes the social nature of Europe’s piazzas and town squares across its dining room, bar and outdoor terrace. “There’s a grandeur and beauty to the GPO that’s rare in Sydney,” says owner Frank Dilernia. “It deserves to be filled with people, energy and conversation.” Executive chef Adam Bourke (Nola Smokehouse, Busta, Sunset Sabi) delivers a creative menu calling on French and Italian flavours, such as a Basque cheese tart with walnuts and apricot; salted cod croquettes with pear aïoli; and a veal…

Aunty Gail Mabo is an extraordinary Meriam artist and cultural custodian whose work channels ancient wisdom and creative brilliance. Through her art, storytelling and community work, she illuminates the living connections between land, sea and sky, inspiring others to honour culture and reconnect with Country. WORDS NICOLA CONVILLE (MAIN) & KYLIE KWONG (INTRO). PHOTOGRAPHY ENZO FRISINI (GAIL MABO) & MARK POKORNY (KWONG). AN ARTIST AND CULTURAL CUSTODIAN FROM Mer Island in the Torres Strait, Gail Mabo’s practice stretches from dance to visual arts. She is a born storyteller, the kind you could listen to all day, weaving one tale into the next with an ease that feels both intimate and expansive. Her creativity took root in a bustling childhood home, with parents Eddie Koiki Mabo and Bonita Mabo, whose fight…

Brisbane does Art Deco nostalgia MIDWAY THROUGH THE MEAL at Marlowe, Streets of Your Town by The Go-Betweens starts playing, and it feels as though we’ve stepped back in time. The 1988 track from the beloved Brisbane band has long been a cult favourite – and it feels perfectly at home, here. Like the song, Marlowe hums with a distinct sense of Australian nostalgia. The latest addition to South Brisbane’s Fish Lane precinct looks back to an era when prawn cocktails and pâté were dinner party staples. Both appear here as clever snacks: a tartlet filled with plump prawns and Marie Rose sauce, and a spiced ginger waffle topped with blood-orange gel and chicken pâté. Revisiting Australian classics can easily slip into safe territory, but Marlowe keeps things fresh. Head…

How to make a Cardinale Sin DIGESTIFS COME IN ALL SHAPES AND FLAVOURS, which is great news during the overindulgence of the festive season. To really nail the celebratory brief that’s key at this time of year, the folk at Nick & Nora’s in Melbourne recommend incorporating Champagne – which gets no argument from us. The blueprint they started from was the old-school Sgroppino, combining prosecco, vodka and lemon granita, given a few nips and tucks. The sparkling has migrated from Italy to France, and the stakes have been raised with a lemongrass-infused gin. The result is the Cardinale Sin. “We serve our bubbles on the side to pour over the top,” says venue manager Kieran O’Brien of the extravagant upgrade. “It dries out the sour and sweet elements, and…

Above, from top left: Akora bread basket in Tea, $70, Tanora. Flan dish in Ash, $170, and fish platter in Milk, $180, Mud Australia. Andre Verdier salad server set, 2 piece, $189. Cast iron round casserole in Nuit, from $500, Le Creuset. Cloud serving basket, $99, and servers, $49, from Maison Balzac. Peugeot Paris pepper mill, 40cm, $255. Low Profile mortar and pestle, $78, Avanti. Ironclad Junior set of two seasoned cast iron pans, $180, Ironclad. Stoneware petite casserole in Chambray, $40 each, Le Creuset. Baker Oval in Steel, $295, Mud Australia. Victorinox Grand Maître carving set, 2 piece, $725. French oven in Duck Egg Blue, from $300, Le Chasseur. Opposite: Linea Micra coffee machine, $6000, La Marzocca. Volt 2 Electric pizza oven in Polar White, $900, and perforated pizza…

RELINQUISH ANY MEMORIES OF DRY, BLAND TURKEY. BRINING IS THE KEY to ensure a juicy, tender and evenly seasoned poultry centrepiece for your festive table, thanks to some salt-led science. “Brining basically encourages the proteins in the meat to take on water,” says Gourmet Traveller’s senior food editor Maxwell Adey, who swears by the method to add flavour, enhance texture and even reduce cooking time. “The most unorthodox element of the recipe, inspired by Heston Blumenthal, is submerging the turkey in fresh water after the brine, which makes the gravy less salty.” We’ve also provided an alternative method for dry-brining, which saves fridge space when storage is a challenge. “Stuffing isn’t compulsory, but why not?” continues Adey. “This one is very traditional – nutty and delicious — and there’s also…

Holiday amid Fiji’s pristine reef Hosting visitors (and being a well-behaved guest) A culinary cruise along Europe’s edge Road trip to an ancient rainforest IT’S NOT THE FIRST TIME IN MY LIFE I’VE BEEN wrong. This time, it was suspecting that the arrival experience at Kokomo Private Island Fiji resort might be a case of going in too hard, too early. In my defence, it was a hard act to follow: a glorious 45-minute seaplane flight from the Fiji mainland over forested mountains and island-flecked ocean that lands on a glassy turquoise lagoon. Greeted on a long timber jetty by the charmingly casual management team, the water below a kaleidoscope of fish, we were beautifully serenaded by the staff while being handed cold towels and chilled coconut water, so it’s…

1 Hisense 615L PureView TFT French Door Fridge in Dark Stainless Steel, $3999, Harvey Norman. 2 Kaihaukai (Shared Meal) bowl by Maia Kreisler, $1800, Shop@Craft. 3 Minima downlight, $89, Nook Collections. 4 Rommani handmade Zellige square tile in Saffron Yellow, 100 x 100mm, $109.95 per box, Abi Interiors. 5 Mineral Fox Microcement in Brouillard, $400-$450, supplied and installed by an approved Mineral Fox applicator. 6 American Oak Crown Cut Veneer, POA, Cabinet Timbers. 7 Otus Brushed Gold Pull Out Kitchen Mixer, $306, Acqua Bathrooms. 8 Whispy Moon vase by Katarina Wells, $1500, Curatorial + Co. 9 Daniel Boddam Hinterland stool in Walnut, from $2420, Daniel Boddam. 10 Bodum Chambord Coffee Maker Plunger 12 cup, $80, Caffè Bianchi. PHOTOGRAPHY FELIX FOREST. STYLIST STUDIOJACK MILENKOVIC. MERCHANDISING SAM YATES.…

Beyond fashion, accessories and equestrian spirit, Hermès has quietly built a reputation for tableware, often leaning into the natural world. Evoking historic botanical studies, the fruit motifs of the Kaorumi collection were designed by Japanese illustrator Ryo Takesama, using a compass and ruler for precision. If that weren’t attention enough, every softly textured chromolithographic element and gold trim has been applied to the precious porcelain backdrop by hand. True luxury. Kaorumi set of six red fruit dessert plates, $2630, hermes.com/au WORDS GEORGIA CONDON. PHOTOGRAPHY WILL HORNER. STYLING MAXWELL ADEY.…

Anthony Bourdain’s Les Halles Cookbook – 20th anniversary edition A manual of French cuisine by the original bad-boy chef, this is as entertaining and practical today as when it first hit shelves two decades ago. Based around the menu at the Manhattan brasserie where Bourdain made his name in the 1990s, it’s a kitchen essential. (Bloomsbury, $60) The Madrusan Cocktail Companion by Michael and Zara Madrusan Up your mixology game with this comprehensive handbook of more than 2800 cocktail recipes, provided by 100 of the world’s most skilled bartenders. Featuring classic drinks from every era – and the history behind them – along with the latest innovations, this will easily earn its place in any home bar. (Murdoch Books, $70) The Talisman of Happiness by Ada Boni One of Italy’s…

Jake Kellie embraces the Barossa A SEAT AT THE TABLE IN Kingsford The Barossa’s reimagined restaurant is like nature bathing. Vivid green lorikeets dart past the dining room’s sweeping floor-to-ceiling windows, disappearing into the rural landscape surrounding the 1856 homestead-turned-rural-retreat. Australian television classic McLeod’s Daughters was filmed here for good reason. Cows chew their cud in the distance, sheep dot the hilltop like cotton balls, and magpies dig for worms on the lawn, oblivious to the beauty of it all. New culinary director Jake Kellie doesn’t take this Hans Heysen-esque backdrop lightly. Kellie splits his time between Orleana and Adelaide’s Arkhé and this rural chapter feels like an awakening, the unfolding of a fresh new side to his story. A plate of raw and pickled Barossa produce, presented like numbers…

Julia Busuttil Nishimura’s summer staples Brined turkey roasted to perfection Chef Danielle Alvarez does Christmas A seafood spread for fun festive dining Gourmet Traveller uses free-range pork supplied by Australian Pork in the GT Test Kitchen and in all our photo shoots. Prawn cocktail sandwiches SERVES 6-8 // PREP 25 MINS 100 gm Kewpie mayonnaise, plus extra for spreading 1 tbsp tomato sauce 2 tsp Worcestershire sauce ½ tsp Tabasco sauce, plus extra to serve 1 tbsp finely chopped soft herbs, such as chervil, chives, parsley, tarragon, plus 1 cup extra for scattering 1 tbsp lemon juice 400 gm cooked peeled prawn meat, coarsely chopped 8 slices soft white bread, crusts removed 1 baby cos lettuce, finely shredded 1 Whisk Kewpie, tomato sauce, Worcestershire sauce, Tabasco, herbs and lemon juice…

“YOU BETTER GET UP HERE.” THIS WAS THE message from my travelling companion as our ship pushed up the Bosphorus to Istanbul. I was in our room laying clothes in a suitcase for the first time in 12 days. A tiny cloud of grief hung over me: packing a bag hadn’t been necessary since we left Barcelona nine ports and many Champagnes ago, sailing under clear skies through calm waters as the last wisps of summer blessed our passage. How to cope with the mundanity of squeezing a suitcase closed after two weeks on the Mediterranean? I ate the chocolate that had been placed on my plumped pillow the night before and headed up to Deck 14. Istanbul unspooled, the domes and minarets of mosques, fortress walls snaking over hills,…