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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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
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.
"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."
The Melbourne Tomato Festival heads to the Edendale Community Farm in Eltham this weekend, celebrating the city's Italian food traditions with workshops, cooking demonstrations and produce stalls.
"It's about bringing people together to celebrate past
traditions and important food traditions," says Elizabeth Grossi,
of the family-run Grossi restaurants. "We want to get people
involved with the production of food, not just the environmental
elements of that, but also the social
elements." The festival is the key event for the Melbournese
Movement, a community group headed up by the Grossi
family, that shines a light on the fusion
of Italian and Melbournian traditions, as well as the environmental
impact of food, the importance of local
production and how both play into community.
"Through migration Italians have brought a lot of new things to Melbourne's culture, but Melbourne's culture has also given us a lot of new things," Grossi says. Thus "Melbournese", a blend of both cultures, was born. "It's passata-making day while the football's playing on TV. It's a story about integration and the intertwining of cultures to develop something that's new and positive."
A highlight of the festival will be massive passata-making sessions, where a half-tonne of tomatoes will be used in seven slots throughout the day to create bottles of the sauce, a mainstay in Italian kitchens. "The Italian passata-making day is a big tradition in Italian culture, because it's a day when the whole family comes together to harvest the tomatoes they've grown and turn them into passata to store for the winter months," says Grossi.
Other events include a beekeeping workshop from Melbourne City Rooftop Honey; a pig-butchery event with Tammi Jonas of ethical pig farm Jonai Farms & Meatsmiths; and mozzarella making with That's Amore's Giorgio Linguanti. "You can also come along and learn how to make your own pizza oven," says Grossi.
Chefs including Guy Grossi, Colin Fassnidge and Scott Pickett will take to the stage for cooking demonstrations, and Books for Cooks, Prahan Market and Mount Zero Olives will set up shop along with a collection of other local purveyors.
"Come along and get involved in some of the educational
stuff, or just come along and eat and drink," says Grossi.
The Melbourne Tomato Festival, 21 February, Edendale Community Farm, Eltham, Victoria. Tickets are $25 for adults,$10 for children six to 13 years, and children five and under enter free of charge. Tickets are available until sold out from the festival's website.
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