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 email@example.com 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.
Wine bar Marion was seven years in the making and marks the
fourth shingle Andrew McConnell has hung out on Fitzroy's happening
Gertrude Street. (It's also his second new business to pop up this
side of town this month, after the opening this week of Meatsmith on Smith Street.)
Marion's opening next week, on Friday 23 October, means that, for
the first time since next-door restaurant Cutler &
Co was redesigned, its diners have a bar to call their
But Marion was not designed as a mere holding pen. Taking its name from the lane it backs onto, it was inspired, says McConnell, "by those informal drinking and dining establishments around the world that I really love".
Designed by IF Architects, with finishes of copper, leather and white-washed bricks, the 60-seater (with an additional 25 kerbside seats) will feature familiar faces from the McConnell stable, including manager Andrew Joy and sommelier Liam O'Brien. In the open kitchen will be former Cutler & Co sous-chef Allan Eccles. His opening menu kicks off with anchovy and lemon-marinated zucchini flowers from the wood grill, duck heart yakitori, and braised white beans with salt cod and grilled squid.
Sharing the vast cellar of Cutler & Co means Marion can lay claim to being the best-stocked wine bar in the `hood, with access to a substantial array of back-vintages and rarities. Wines by the glass will run to around 15, but "if a customer requests something really interesting we can always open it and sell it by the glass".
"The DNA of Cutler & Co comes into Marion but it really deformalises the experience," says McConnell. "It's for people who might want to just have a glass of wine before moving on. The wine comes first, the food second."
Marion Wine Bar, 51-53 Gertrude St, Fitzroy, Vic, (03) 9419 6262
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