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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
"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."
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
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.
An improvement on the perfection that is the Negroni? Certainly something worth trying.
"I was just experimenting one day, trying to come up with
cocktails to use some of the interesting products we have behind
the bar," says Pilu at Freshwater sommelier Lara Caraturo. "Putting
them in a cocktail turns over the stock and highlights something a
little different." An avowed fan of gin, Caraturo says she's not
exactly sure how it came to be replaced in this new recipe with
grappa from a bottle of Enoteca Sileno's Andrea da Ponte amarena
cherries in grappa di prosecco. "A Negroni is not a Negroni without
the Campari or the vermouth, so I guess it seemed the only option.
I try to keep our cocktails very Italian, and use as many Italian
products as possible; gin, wonderful as it is, doesn't have an
Italian bone in its body." Pilu at Freshwater, end of Moore Rd,
Freshwater, NSW, (02) 9938 3331.
PILU'S CHERRY NEGRONI
Mix 20ml each of Campari, Cinzano Rosso sweet vermouth and cherry grappa in a rocks glass or tumbler over ice. Garnish with grappa cherries and serve.
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