Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
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.
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.
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.
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.
"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.
Ben Williamson is having a Prince of Persia moment, pulling focus from the wealth of Middle Eastern cuisines at his fingertips at Fortitude Valley favourite Gerard's Bistro to zoom in on the ancient culinary traditions of Iran in a Gourmet Institute session that's bound to enrich your culinary horizons.
At Gerard's the charms of many cultures are harnessed across the menu, sometimes on the same plate, as Williamson's love of Aleppo pepper, North African ras-el-hanout and Turkish apple flavours comes to the fore.
Tonight, though, it's all about Persia, and two of the region's
greatest contributions to the table, rendered in a modern style.
Fesenjan combines the savour of duck with the richness of walnuts
and the brightness of pomegranate and sour cherry, while
Williamson's take on the classic Iranian jewelled rice is perfumed
with saffron, barberries, orange zest, pistachio nuts and
Modern Middle Eastern
Harvey Norman Aspley, 1411-1419 Gympie Rd, Aspley, QLD
Date & Time
7pm, Wednesday 17 August
For more information, a full event calendar and recipes, visit HN.com.au/gourmet-institute.
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