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.
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?
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.
Salty, smoky and with bonus pork, this boilermaker is tailor-made for the latest wave of the Brisbane bar revolution.
"The Cotton Quencher is my version of a Boilermaker," says
Bonnie Shearston, co-owner of hot new Brisbane bar and eatery
Public. The opportunity to "sip a fine whiskey, chase it with a
tasty beer and accompany this with a smoke of your choice all in
the comfort of an indoor bar" is long gone in Australia (on the
smoking front, at least), so Shearston wanted to bring the
smokiness back into the bar without alerting the health
authorities, hence the rye. "I also wanted to ensure the oral
fixation factor was still being fulfilled, sans cigarette (when you
can't smoke, eat), and the accompaniment of pork crackling ties in
nicely with our theme at Public of having as much of a focus on
food as we do on booze." And the name? "I guess if my mouth was as
dry as a cotton ball this is the drink I would want to sink."
Public, Level 1, 400 George St, Brisbane,
Qld, (07) 3210 2288.
PUBLIC'S COTTON QUENCHER
Pour a healthy shot of whiskey (the Public team pour Rittenhouse Straight Rye) into a shot glass. Pour or pull a tankard of Märzen dark beer. Put some pork scratchings (or chicharrón) into a bowl. Sip, crunch, gulp and sip in whichever order you find most pleasing. Repeat until thoroughly refreshed.
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