Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Acting as an all-encompassing sensory and educational space, Handpicked Wines’ new flagship urban cellar door on Kensington Street in Sydney’s Chippendale is as strikingly designed as it is useful.
Sharp design with a lifestyle mindset, East is a business hotel with personality.
Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
And his lucky host city is…
From an art-fuelled Friday night to fish and chips on the sand, Melbourne is packed with adventure this summer - all of it delicious.
No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
Yoghurt drinks are coming at you thick and fast.
"I've put a twist on a classic known as the Ramos Gin Fizz to
create the Eros Gin Fizz," says Nick Reed of Melbourne bar 1806.
Yoghurt isn't much called for in the traditional cocktail canon.
But perhaps its day has come: a mere stone's throw away, at
Demitri's Feast in Richmond, bartenders mix house-made yoghurt,
cucumber juice and Martin Miller's Gin infused with grilled lemon
in a siphon gun to a recipe designed in part by Luke Whearty of
Trink Tank consultancy to make a foamy shot they garnish with baby
mint leaves and fennel seeds and call a Demitri's Sour. Now that's
what we call cocktail culture. Drink up. 1806,
169 Exhibition St, Melbourne, Vic, (03) 9663 7722.
1806'S EROS GIN FIZZ
Muddle a 20cm length of cucumber in a cocktail shaker, add 45ml Hendrick's gin, 40ml Greek-style yoghurt, 15ml fresh lime juice, 15ml fresh lemon juice, 10ml sugar syrup, a dash of rosewater and a dash of eggwhite. Shake without ice for 10 seconds, add ice to half-fill, shake again, then strain into a chilled highball, garnish with a sliver of cucumber and serve.
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Looking for a new summer drink? The search is over.
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