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.
Australian artists Belinda Fox, James Gordon, Lucas Grogan and Marc Standing have launched a
limited edition series of bone china dinnerware, now available
exclusively at the Spence & Lyda showroom in Sydney.
The Artists' Editions Australia Series is a collaboration between the four designers (who are each represented by The Cat Street Gallery in Hong Kong) with Faux, a lifestyle company dedicated to marrying contemporary art with interiors.
"We want artists to gain exposure through other mediums, not normally associated with their art," said Faux co-founder Louis Papachristou, who joined guests from Hong Kong for the launch at Spence & Lyda, last week.
Each artist's collection spans four different china products: dinner plate, oval platter, large salad bowl; and medium-sized bowl. "This is our first Australian series," said Papachristou. "We've chosen four artists that, individually, are very different."
The designs feature everything from delicate lotus flowers and birds by printmaker Belinda Fox to monochrome watercolour illustrations of oysters and crustaceans by multi-medium artist James Gordon. A more traditional blue-and-white geometric design by textile artist Lucas Grogan and a striking red, pink and black garden scene by painter Marc Standing, complete the collection.
"The work is all decaled," Papachristou said. "We take the artists' work, photograph it, and then heat-transfer it onto the fine china. They're an edition of 80 pieces, so once the collection is gone, it's gone."
Fifteen per cent of the sale proceeds will go to launching Faux's new foundation, The Society for Artist Residencies, in Hong Kong.
"We're setting the program up so that established and emerging Australian artists can come to Hong Kong to produce new works in a new environment," said Papachristou.
"If we garner enough interest here with the Australia series, I hope we can repeat this with more artists in other parts of the world, too. The possibilities for cross-cultural and cross-disciplinary dialogue are endless."
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