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.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
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.
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."
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
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.
It's a case of goodbye sailor and hello daddy as a pair of Sydney nightlife players take over one of Oxford Street's most prized sites. Lewis Jaffrey, a Scots-born veteran of the Swillhouse Group (Shady Pines, The Baxter Inn, Frankie's), and The Lobo Plantation's Jared Merlino are turning late-night Darlinghurst fixture Hello Sailor into Big Poppa's, and it sounds mighty promising.
The look, Jaffrey says, will be very different. Upstairs will be an Italian restaurant; the chef is yet to be named, but the focus is going to be cheese. Downstairs, meanwhile, will be a cocktail lounge that plays nothing but hip-hop, from Grandmaster Flash to Kendrick Lamar. (Biggie Smalls, Jaffrey reckons, "was the original big poppa".)
And the drinks? They'll be made by none other than Jaffrey himself. It's been some time since he's been behind the stick, having been kicked upstairs into more of a management role at Swillhouse in recent years, but he assures us he still knows one end of a bar spoon from the other.
"It's been a while, I know, but it's time to dust off the rusty shaker and put it to work again," he says. There'll be a run of old classics like the Champs Elysees, Algonquin and a Pegu Club mixed in with some "more playful" drinks like pimped-up versions of the West Indies Yellow Bird and a Sunshine Fizz.
The site is licensed till three, and the plan is to serve food right the way through. Jaffrey and Merlino say they're looking at a July opening, so some of Sydney, at least, looks set to stay open. Bring it on.
Big Poppa's will open in July 2016, 96 Oxford St, Darlinghurst.
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