Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
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.
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.
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.
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.
"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."
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.
Tony Conigliaro's pale, clear, otherworldly version of a Bloody Mary at Dinner by Heston Blumenthal is a thing of wonder and a must for any self-respecting cocktail hound. The problem, until now, was that access to the Bloody Mary was restricted to restaurant guests. That changes this week when Dinner's glamorous old school bar opens to all comers from 10 every night.
Conigliaro, a pioneering London-based cocktail expert, is flying into Melbourne this week and will be behind the bar from Wednesday through to Saturday fine-tuning the list and introducing several new cocktails that he and Dinner chef Ashley Palmer-Watts have been dreaming up at The Drink Factory, a London-based "laboratory where concepts are transformed into drinkable realities by a host of machinery and techniques normally associated with chefs and science".
"I've known Heston and Ashley for a number of years now so it was quite a natural progression for us to work together on the cocktails at Dinner in Melbourne," says Conigliaro. "It's a collaborative process in that we got to experience the work in the Dinner kitchen and have access to their historical reference points and research for the food. We like to keep ingredients fresh and in line with the desires for the season."
New drinks on the list include an Australian representative among historical English and American references (Bucks Fizz, Mint Rickey, Olive Leaf Martini). The Terroir Barossa consists of vodka distilled with flint, clay and fern that "represents the flavour of Australian soil".
It's also the end point of the list's "journey" from England to Australia that starts with White Cliffs, a chalk liqueur and Champagne concoction representing the Dover landmark.
But for local cocktail lovers, Conigliaro's arrival in Melbourne also marks a starting point by releasing his unique booze alchemy to a wider crowd. Drinks at Dinner may well become a thing.
Dinner by Heston Blumenthal,Crown Towers, Level 3, 8 Whiteman St, Southbank, Vic, (03) 9292 5779, dinnerbyheston.com.au
Bar open to the general public daily from 10pm-midnight.
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