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.
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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.
In a year packed with gin releases, Sydney distillery Archie Rose has cut through the noise in more senses than one with a its new Distiller's Strength, an overproof gin designed to shine in mixed drinks and cocktails.
"We upped the botanicals in the gin so they'd be more pronounced and pack a punch in G&T or Negroni," says Archie Rose manager Harriet Leigh. "But I've also enjoyed it in a Last Word, a Southside and a Tom Collins. I believe in thorough research."
Bottled at a hair over 52 per cent ABV, Distiller's Strength is a party starter. But it's not just the presence of more alcohol giving its potency - Archie Rose's distillers dialled up botanical notes of pears, honey and juniper in the gin to declare their presence in a mixed drink more emphatically.
It is, in Leigh's words, "a strong, juniper-forward gin with a defined floral characteristic that is very hard to capture in distillation for reasons that may well bore you if I go into them".
We road-tested it with tonic using Leigh's suggested 1:3 ratio with a lemon garnish (she gets down with a half-gin, half-tonic ratio too), and the verdict was "highly flavoursome".
We also seized on the tasting to try out the new hand-blown gin glass from Denver & Liely, the Melbourne design firm known for its whisky glasses. The gin line, which hits the market in October, features a funnel (their word) fine-tuned for botanicals to flourish.
We also believe in thorough research, so we'll be trialling the glass with a few other gins, but we're confident that the Distiller's Strength Archie Rose has the power to deliver a floral wallop outside controlled conditions, whether it be in a regular tumbler or a rusty bucket.
Distiller's Strength Gin is available from 18 September online and at Archie Rose's distillery bar in Rosebery, Sydney, with other retailers in the works. RRP $99 for 700ml. Denver & Liely's gin glass will be available online in October, $55.
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