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.
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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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."
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.
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 best defence is a good offence, not least of all in the cocktail cabinet, as this little-known classic amply demonstrates.
"On paper, it looks boozier than it really is," says Steve
McDermott, bar manager at pioneering Brisbane watering hole The
Bowery, of The Attack. "The Sherry in the mix lowers the alcohol.
It's actually very palatable and pretty easy-drinking.'' A bit of a
misnomer then? "The Attack cocktail will certainly get your night
off to a good start.'' McDermott recommends making your own
grenadine (dissolve a cup of sugar in a cup of pomegranate juice on
the stove and cool) rather than using too-sweet commercial
varieties. "This would have been shaken originally, but stirring
gives the drink more clarity," he adds. The original recipe, which
appears in Harry McElhone's 1927 Barflies and Cocktails, doesn't
call for a garnish, but McDermott says the drink benefits from a
lemon twist. Charge! The Bowery, 676 Ann St,
Fortitude Valley, Qld, (07) 3252 0202.
THE BOWERY'S ATTACK COCKTAIL
Add 40ml Calvados, 20ml fino Sherry, 20ml Cognac, a dash of anise-flavoured liqueur ("Pernod works fine," says McDermott, "or you could give your glass a rinse with Absinthe"), a dash of grenadine and a dash or two of Angostura bitters to a chilled mixing glass, then add ice to nearly fill. Stir smoothly for 40 seconds, then strain into a chilled cocktail glass. Garnish with a lemon twist and serve without delay.
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