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.
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.
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.
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.
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."
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
An outside-the-box approach sets this handmade tableware
Ion Fukazawa is the man behind Mukumono Ceramics, a studio that makes bespoke tableware for Sydney restaurants including Sixpenny, Ester, LuMi and Izakaya Fujiyama. The designer and maker studied ceramics in Tokyo and Seto in Japan, and in the rainforests of Borneo, as well as design in the Netherlands. His ceramic tableware, hand-thrown on a manual wheel, is the result of these experiences. The pieces balance a traditional Japanese aesthetic with a more robust and earthy Australian bent.
What inspires your designs, Ion?
If it's a new design for a restaurant, inspiration might come from talking with the chef, the concept of the restaurant, a certain dish, or the interior and atmosphere of the space. For more experimental self-driven projects, inspiration comes from different materials and forms found in nature, like plants or rocks.
What has been your favourite collaboration to date?
Probably Ester. I always wanted to experiment with ash but I couldn't find a constant source. When they approached me for a few plates I proposed to salvage their ash from the wood-fired oven - a waste product born from the fire, wood and smoke flavouring Mat Lindsay's food - and use it as a glaze material. To serve food on plates that have been made from the ash that cooked your dinner somehow completes a nice cycle.
How does the ash affect the glazes?
It's quite similar to the concept of terroir in wine. Different woods have different chemical compositions, down to the soil they grew in, so the glaze ratios have to be adjusted constantly. It's quite fascinating.
Mukumono ceramics, from $32; mukumono.com.au
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