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.
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.
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.
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."
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.
Cake Wines, as the name may suggest, are all about the good
times. To help popularise their feeling that wine should be fun and
inclusive, the winemakers throw rooftop parties, collaborate with
DJs, and work with artists such as Kill Pixie and Beci Orpin. Now,
to celebrate the arrival of the warm weather, they're doing a
series of lunches in Sydney's inner south and west, bringing
together local chefs and wine lovers in community gardens to eat,
drink and make merry.
At the first of the lunches, held in conjunction with Glebe's St Helens Community Garden last Saturday, a demographically diverse bunch of revellers walked the garden with its manager, Jock Keene, before sitting down to a killer spread cooked by Chiswick chef Richie Dolan. The tunes were perfectly tuned, Cake head winemaker Sarah Burvill spoke with a candour that had the crowd in stitches, and the food was mighty fine, not least the wood-fired porchetta and the salad of radishes, bitter leaves and grains.
The next three events are just as promising: on Saturday 21 it'll be Jordan Muhamed, the chef of Thievery, at the Ultimo Community Garden; Saturday 5 December is Mike McEnearney, late of Kitchen by Mike, at Carriageworks Farmers' Market (with Cake young winemaker Richie Harkham standing in Burvill's stead); Saturday 12 December will be Bobby Fry of Redfern Continental at 107 Projects rooftop garden in Redfern, while the final shindig for the year, held at Charlie's Garden in Redfern on December 19, will feature none other than Gregory Llewellyn from Hartsyard on the pans.
The feasts make for a great afternoon, and $20 from the sale of each case on the day gets donated to the host garden or market. Get into it.
Cake Wines Community Feasts, $89 for lunch and paired Cake Wines (or James Squire beer), 21 November, 5 December, 12 December and 19 December
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