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.
An old-school DIY favourite, ripe for a spring fling.
Rock and what? Pull up a chair, young whippersnapper, and let us
bend your ear. Rock and Rye is a sort of homemade whiskey liqueur
that was popular as a base for drinks during the golden age of
cocktails. You can use it in a Manhattan, a sour, or, as in the
case of this example, from Berlin-born barman Jakob Etzold at
willfully obscure Melbourne pocket-rocket Bar Americano, a
memorable Collins. Bar Americano, 20
Presgrave Pl, Melbourne, Vic.
BAR AMERICANO'S ROCK AND RYE COLLINS
To make Bar Americano's Rock and Rye, put 750ml rye whiskey, 200gm rock sugar (we've used the yellow rock sugar sold at Chinese grocers), the peel of an orange, the peel of a lemon, and spices to taste (we've used six cloves, a stick of cinnamon and a couple of star anise pods) in a large jar. Store somewhere dark and cool (like the fridge) for at least 4 days before serving. The mixture keeps at least a fortnight, or longer once the fruit is strained out. To make the Rock and Rye Collins, pour 45ml Rock and Rye, 15ml lemon juice, 10ml sugar syrup and a dash of Carpano Antica Formula sweet vermouth over block ice into a chilled Collins glass. Stir well, top with soda, garnish with more orange peel and serve.
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