Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
When it’s time to raise a toast, choose a glass that rises to the occasion.
Chef's around Australia are taking hams to the next level this Christmas.
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.
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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
"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."
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.
The Chekhov of the suburbs, one of the great American masters of the short story, immortalised in cocktail form.
"We got the inspiration for listing this cocktail from the John
Cheever story 'Reunion'," says Baxter Inn and Shady Pines partner
Anton Forte. "It tells the story of a young man who meets his
father after many years. His father takes him out for a lunch of
Beefeater Gibsons and drunkenly abuses bar, restaurant and
newsstand workers. It's sad, funny, and simply a beautiful story."
As for the drink - the classic Gibson variation on the martini -
Forte says that made properly, "this little sucker hits all the
rights spots. It's strong, aromatic, textural and salty. I love
it." As strong, aromatic, textural and salty, dare we say, as the
rather Cheeveresque Baxter Inn itself. The Baxter Inn,
Basement, 156 Clarence St, Sydney.
THE BAXTER INN'S CHEEVER GIBSON, OR HOUSE MARTINI
Pour 10ml of chilled dry vermouth and 50ml of Beefeater gin straight from a bottle kept in the freezer into a chilled mixing glass. Add ice and stir until the spirits are blended, diluted and thoroughly frosty. Double-strain into a frozen vessel ("we use a martini tin," says Forte, but a well-chilled cocktail glass will do nicely), garnish "with your delicious pickled onion" and serve.
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