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.
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.
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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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?
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.
It's been two years in the planning and has taken six weeks of construction, but The Grill is back and, yes, it's better than ever. The street-level room of Grossi Florentino has reopened, the fresh polish in the dining room courtesy of Mills Gorman Architects matched by a new blaze of energy in the kitchen.
With a wood-fired asado and a Josper oven, it's now more of a grill in nature as well as name. "Cooking over fire is an ancient technique in Tuscany," says chef-owner Guy Grossi. "It adds dimension and gives a great smokiness to our dishes. The guests can smell the timber burning, which stimulates the senses as well."
And what better way to kick the tyres for yourself than to join us at this month's reader dinner? Team Grossi's four-course dinner kicks off with chilli and lemon calamari hot off the embers with an inky sauce, while the main course sees Rangers Valley beef charred over timber planks and paired with peppers and ricotta.
Even some of the pasta is grilled. Testaroli is cooked like a pancake, then cut, boiled and dressed with parmesan and Grossi's own blend of olive oil. And, for good measure, there'll be hand-cut pappardelle with duck and porcini ragù as well.
The chefs are enjoying the new order as much as the locals.
"We've taken to the grill like a fish to water," says Grossi.
Join us for dinner at 6.30pm on Monday 23 May at Florentino Grill, 80 Bourke St, Melbourne, Vic. The cost of $150 includes four courses with wine and a $10 donation to the Ovarian Cancer Research Foundation.
To book, call (03) 9662 1811. For more on the OCRF, call
1300 OVARIAN or visit ocrf.com.au.
NV Airlie Bank Chardonnay Pinot Noir,
Yarra Valley, Vic
* Calamari, capers, leaves, black ink
2015 Airlie Bank Yarra Valley Blanc II, Vic
* Testaroli, basil, olive oil and Parmigiano
2014 Punt Road "Chemin" Chardonnay, Yarra Valley, Vic
* Pappardelle, duck, porcini
2015 Punt Road Pinot Noir, Yarra Valley, Vic
* Rangers Valley Black Onyx Angus Scotch
* Charred peppers, ricotta
* Potatoes, garlic, rosemary
Punt Road Shiraz 2013, Yarra Valley, Vic
* Chocolate, amarena cherries, sbrisolona, ricotta
Napoleone Breakneck Porter, Yarra Valley, Vic
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