Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Melbourne provided 14 answers.
It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever, writes Michael Harden.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
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.
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For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.
Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.
"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."
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.
Watermelon. Honey. Lemon. Gin. Just add summer.
"This drink is named more for "Watermelon Man", one of Herbie's
great songs, than for the man himself," says Jason Williams,
manager of The Galley Room in Melbourne. "One of the song's lyrics
goes, 'Hot and bothered need a little cooling / When I hear
your call I start to drooling'." And yes, as you may well have
surmised, this cocktail is indeed a very pleasant summer refresher.
"The bright, fresh flavour of the melon," says Williams, "is both
contrasted and given weight by the honey water, then balanced with
lemon." Williams is adamant that the choice of gin is especially
important here. "Go with a big, floral style that will shine
through," he says; something subtler will get lost. We're hoping
Williams will soon be able to furnish us with a complementary
sister drink, "The Cantaloupe Island", to complete the Hancock
package. The Galley Room, Level 1, 510 Flinders
St, Melbourne, Vic, (03) 9629 1350.
THE GALLEY ROOM'S HERBIE HANCOCK
Add 45ml gin, six or seven thumb-sized chunks of watermelon, 20ml of freshly squeezed lemon juice and 15ml of honey water (that's honey dissolved in an equal part of hot water and then cooled) to a shaker half-filled with ice. Shake hard and fast, then strain into a chilled cocktail glass. Garnish with a twist of lemon and serve without delay.
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Looking for a new summer drink? The search is over.
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