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.
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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
"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 firstname.lastname@example.org 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.
"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."
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.
Chef Nathan Sasi has settled into his marble-floored,
heritage-listed basement kitchen on Sydney's George Street with all
one needs to feel at home - a wood-fired rôtisserie, a 400-litre
milk vat, and more than 10 kinds of salumi hanging from the
Mercado is a showcase for the love of Spanish flavours and a focus on nose-to-tail cooking that brought Sasi acclaim at Nomad in Surry Hills. The pig's head on the counter is just a taste of what's to come.
"I fell in love with the cuisine, history and lifestyle while I was working around Spain," he says. "Anywhere that has siesta in the afternoon is a place I want to live."
You're invited to Mercado for a five-course menu showing Sasi's commitment to making everything from scratch, whether it be buffalo ricotta made with milk from Eungai Creek on the New South Wales mid-north coast, or the truffled mortadella he fashions from prime cuts of pork and beef. "We've tried to incorporate the history and the food you see in southern Spain today with influence from Morocco and the Middle East," he says.
And, yes, if you've read our review or seen our video, you'll be pleased to learn the smoked wagyu sandwich (maybe the best thing since sliced bread - or in it) is a lock.
A glass of muscat and two desserts bring things to a sweet close: "fat from heaven", a fl an traditionally made from yolks left over from clarifying sherry, and dulce de leche ice-cream with Sasi's favourite ingredient, bacon.
Join us for dinner at 6.30pm on Monday 25 July at Mercado, 4 Ash St, Sydney, NSW. The cost of $130 includes five courses and a $10 donation to the Ovarian Cancer Research Foundation.
To book, call (02) 9221 6444. For more on the OCRF, call
1300 OVARIAN or visit ocrf.com.au.
* Buffalo milk ricotta, truffle honey
* Fish and chips
* Ortiz anchovy tart, roasted bullhorn peppers
Mandarin and Almond Spritz
* Smoked wagyu tongue in brioche, pickled green tomato
* House-made truffle mortadella, pickled guindillas
2014 Eidosela "Breizo" Albariño, Rías Baixas
* Turkish ravioli of wood-fired pumpkin, yoghurt and isot
2014 Muga Barrel-Fermented Viura, Rioja
* Spit-roasted whole suckling pig
* Dripping potatoes, roasted garlic crème fraîche
* Wood-fired carrots, almond dukkah, tea-soaked currants
2014 El Castro "de Valtuille" Mencia, Bierzo, or 2014 Celler Cecilio Billo Garnatxa Syrah Blend, Priorat
* Fat from heaven
* Dulce de leche ice-cream, butterscotch, candied bacon
2012 Fusta Nova Moscatel, Valencia
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