Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Acting as an all-encompassing sensory and educational space, Handpicked Wines’ new flagship urban cellar door on Kensington Street in Sydney’s Chippendale is as strikingly designed as it is useful.
Sharp design with a lifestyle mindset, East is a business hotel with personality.
Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
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.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
13 of our most decadent chocolate recipes to indulge guests with 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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
Jock Zonfrillo, Matt Stone and Ben Turner all store their knives in a Maka.
Mick "Maka" Kerkham didn't learn to sew until he was 39. Now, at
51, the self-taught designer can't get enough of it: he spends his
days in his back-garden shed in Sorell, 30 kilometres north-east of
Hobart, sewing classic leather knife rolls and sheaths as well as
toolbelts for some of the country's best chefs and makers.
What do people want in a knife roll, Mick?
Sometimes they want something to match their knives (black and silver, say) and sometimes it's to match their personality. A lot of the chefs are going for that retro or vintage look at the moment. I don't skimp on expense; I use quality brass buckles, which age softly with the leather. I have a laser engraver, too, so can put people's names on the rolls. I've had parents buying them for their kids when they've finished their apprenticeships. People are really embracing that aspect.
What do you look for when sourcing your leathers?
We're losing a lot of our tanneries in Australia. It's a hard industry, but if we don't use it, we'll lose it. I always source Australian leathers when I can, but otherwise they come from New Zealand. I use full-grain cow and upper leathers and also an oxblood leather from Tasmania. These are the best cuts. I love leaving branding marks and interesting imperfections (as long as it doesn't make weakness) and always try to incorporate them into my work.
Maka leather goods, from $270 for an eight-pocket knife roll, available on commission, 0438 591 631, maka.com.au.
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