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.
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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
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.
"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."
I drink a lot of rosé, especially at this time of year. There's
always a bottle or two in the fridge, and I'll often order a glass
of pink wine when I'm out at a restaurant, especially if the
company is sharing plates and we're eating anything from crisp
salad to garlicky fish to slow-cooked ribs. A good, food-friendly,
dry rosé tends to go with pretty much anything.
I love pink sparkling wine, too - especially if it's made from top cool-climate grapes and given plenty of time on its lees to develop complex flavours. Sometimes I hanker for full-bodied, magenta-coloured, deeply fruity rosé from a warmer region such as McLaren Vale or the Barossa - especially if there's rare, juicy kangaroo fillet on my plate. And there's no better match with fresh, summery, fruit-based desserts than a sweet - probably fizzy - pink wine.
But most of my rosé drinking is done at the still, pale, dry end of the spectrum: this is where Australian winemakers really excel, producing wines that have the most to offer when drunk with food. Over the past 10 years or so more and more examples of this style have emerged from wineries across the country, made from an incredibly diverse array of grape varieties - from barely pink mountain-grown pinot gris to almost-red hot country grenache; from delicate, floral pinot noir to sturdy, savoury nebbiolo. There's never been a better time to be an Australian rosé drinker.
1. 2014 Castagna Allegro, Beechworth, Vic, $40
This biodynamically grown, wild yeast-fermented, barrel-aged dry syrah rosé has the most alluring, slinky, seductive texture, and flavours of hedgerow berries. Also look out for the complex, satisfying 2010 Castagna Sparkling Allegro ($45).
2. 2005 Arras Rosé, Tas, $80
If anyone tries to tell you sparkling rosé is just a bit of fun, not a serious wine, pour them a glass of this stunning, late-disgorged pink fizz: its extraordinarily complex flavours of rosehip, hazelnut and brioche are guaranteed to impress.
3. 2014 Holly's Garden Ramato, Whitlands, Vic, $30
The Italian word "ramato" means "copper-coloured", a perfect description of this wine, made from clear pinot gris grape juice fermented in contact with its dark skins for a while. Textural, dry but rich, like a cross between a full-bodied white and a light pink.
4. 2015 High Noon, McLaren Vale, SA, $17
Hard to get hold of (most is sold direct from the cellar door when it opens for its brief annual season in mid-November) but absolutely worth the effort if you like full-flavoured, spicy, fruit-rich but dry grenache rosé. Excellent with gutsy grilled Mediterranean dishes.
5. 2015 Nine Vines Grenache Shiraz Rosé, McLaren Vale, SA, $16
There are plenty of $15-ish pink wines out there, but few are as consistently good, and offer such good value as the Nine Vines. Early-picked grenache and shiraz give the wine plenty of fruit balanced by freshness and a little spice.
6. 2015 Soumah Brachetto d'Soumah (500ml), Yarra Valley, Vic, $29
The rare (in Australia) northern Italian brachetto grape has been used here to produce a really charming sweet pink wine: pretty, spicy, almost vermouth-like herbal scents lead on to an enticing mouthful of ripe grapy freshness.
7. 2015 Innocent Bystander
Moscato (275ml), Swan Hill, Vic, $5
Made from sunshine-soaked muscat grapes grown along the Murray in northwest Victoria, this is so rudely exuberant and fabulously fruity it almost makes you blush. Also available in 375ml ($13) and 750ml ($20) bottles.
8. 2015 De Bortoli La Bohéme Act Two, Yarra Valley, Vic, $20
This wine is a benchmark both for affordable, stylish, ever-so-pale dry pinot noir rosé and for fabulous art nouveau packaging. De Bortoli's 2015 Vinoque Nebbiolo Rosé ($25), also from the Yarra, is also very good.
9. 2015 Spinifex Rosé, Barossa Valley, SA, $27
For such a pale and delicate-looking wine, this blend of grenache, cinsault, mataro and ugni blanc is chockers with deliciously fresh cranberry and spice flavours. Spinifex also produce a very good, more savoury, barrel-matured rosé called Luxe ($35).
10. 2014 Ngeringa Rosé, Adelaide Hills, SA, $28
Don't be fooled by the pale colour of this biodynamic syrah rosé: there's plenty of perfume - white flowers, a hint of spice - and lots of creamy berry-fruit flavour, and it finishes dry and savoury. Great with a chunky rustic terrine.
11. 2015 Sutton Grange Winery Fairbank Rosé, Bendigo, Vic, $22
One of the first wines bottled by new Sutton Grange winemaker Mel Chester, this unusual blend of syrah, sangiovese, cabernet, merlot and viognier is deliciously floral and intensely flavoured. Look out, too, for the paler, richer 2012 Sutton Grange Estate Rosé ($32).
12. 2015 Freeman Rondo Rondinella Rosé, Hilltops, NSW, $20
This is possibly Australia's most singular pink wine. Brian Freeman is the only person to grow the rondinella grape here; even in its homeland of Italy's Veneto region it's rarely made into varietal rosé. Very pale and dry but full of lovely grape-pulpy texture.
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Looking for a new summer drink? The search is over.
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