Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
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.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas Day.
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.
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.
"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
"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 it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.
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.
With local roots and a global perspective, ESP is advancing
Australian fare. Join us for a special evening.
A touch of Japan and a toolbox of French techniques may inform the work in the kitchen at Estelle by Scott Pickett (ESP for short), but Pickett would hesitate to call the food at the Melbourne hotspot anything but Australian.
Having grown up on a farm near McLaren Vale, Pickett says his feet are planted firmly on the ground, even as the cuisine at his newly refitted Northcote eatery reaches for the stars. "We grew our own vegetables and fruit trees, and we had cows and chickens," he says. "From an early age I had an appreciation for where food came from."
What was once The Estelle is now two restaurants, the more casual Estelle Bistro, and the tasting menu-focused ESP, and Pickett also keeps a hand on the tiller at Collingwood's Saint Crispin.
For this month's Fine Dining Lovers reader dinner, ESP's menu celebrates the end of spring. Kicking off with Jerusalem artichoke chips, smoked kangaroo on black rice crackers, and taramasalata-stuffed soufflés, Pickett says, "You'll be eating with your fingers to work up an appetite." Cured kingfish with squid-ink jelly and lemon curd also features, and Daintree chocolate mousse with buttermilk sorbet, violet-infused caramel and frozen mint-chocolate pebbles is the grand finale.
Join us for dinner at 7pm on Monday 30 November at ESP, 245 High St, Northcote, Vic. The cost of $160 per person includes five courses, Sanpellegrino waters, wines by the glass and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9489 4609. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
* Jerusalem artichoke and saltbush
* Potato soufflé and taramasalata
* Smoked kangaroo and egg yolk
2011 Domaine Pichot Vouvray Brut, Loire Valley
* New-season asparagus, green tomato and elderflower
2014 Bannockburn Sauvignon Blanc, Geelong, Vic
* Kingfish, ink and lemon curd
2011 Hautes-Cances Cairanne Grenache Blanc Blend, Southern Rhône
* Flinders Island lamb, wild garlic and broad beans
2009 Mount Mary Vineyard "Réflexion" Cabernet Blend, Yarra Valley, Vic
* Violet, milk and Daintree chocolate
NV Gutiérrez Colosia Pedro Ximénez, El Puerto de Santa María
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