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.
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'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?
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 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.
This is one D.I.V.O.R.C.E. that's easy on the palate and the purse.
"You can have the house and the car," reads the note on the
cocktail list, "just leave me my drink." Such fine, family-friendly
sentiments. Press the Kitten Club's bar manager, Mark Farage,
though, and he'll happily give you more practical detail: "The
heather honey from the Drambuie is a nice twist on the classic
flavour combination of 100 per cent agave reposado tequila and
lemon." If you're into cocktail and food matching, Farage suggests
pairing it with wood-fired corn with chipotle mayo and lime. Now
that's our kind of courtroom drama. Tony Starr's Kitten Club,
267 Little Collins St, Melbourne, (03) 9650 2448.
TONY STARR'S KITTEN CLUB'S MEXICAN DIVORCE
Muddle a quarter of a lemon in a tumbler, and add 10ml of sugar syrup. Smack six tender mint leaves to release their flavour and put them in the glass with 45ml tequila (El Jimador Reposado is the poison of choice for the drink at the Kitten Club) and 15ml Drambuie. Add crushed ice to half-fill, stir well, garnish with a lemon twist tied around a mint sprig and serve.
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