Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
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.
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.
We ask In the Mix 2 author Dani Valent why we
should buy her book.
GT: Why should we buy your book?
DV: Because you have a Thermomix and you want to make more exciting food with it. "Surely there's more to this baby than risotto, hummus and soup", you think, perhaps a little desperately. Because you admire chefs such as Elena Arzak, Christina Tosi, Massimo Bottura, Andoni Luis Aduriz, Mark Best and Ben Shewry, all of whom have contributed Thermomix recipes to the book, along with other top chefs around the world. Or perhaps because you're sceptical about the whole "Thermocult" and want to see if a robot really can make you an amazing dinner. (Well, it's not exactly a robot, but yes, it can.)
Where's the easiest place to start?
Hit page 240 for the guasacaca recipe. Gua-what? Gwa-sa-kah-kah! It's the spicy, zesty Venezuelan version of guacamole and you can make it in 15 seconds.
What if we're looking for a challenge - what's the toughest recipe?
Honestly, nothing's that tough when you've got a Thermomix, but I guess the one that scared me most was Darren Purchese's green-tea sponge. When he sent me the recipe, one of the requirements was a spray-gun to colour the cake. I opened and closed the document about six times, priced a spray-gun at Bunnings, then realised that if I was having so many conniptions about this recipe I had to pull it back a little for my readers. The result is still a sophisticated layer cake that entails baking, freezing and careful squidging of ingredients in two sizes of cake rings. Do-able? Yep. Worth it? Absolutely.
Do we need any specialised gear or ingredients to make the most of it?
Did I mention a Thermomix? It's a food processor that also cooks and you should check it out (no, I don't sell them or get a kickback, but if you have one you might buy my book). A few recipes employ a cream gun. I use a few spooky powders here and there - nothing too hard to find - and electric scales might help.
And what's the single best thing in it?
You mean which of my children do I love the most? Maybe I'll just talk about the cover dish, from a Gary Foulkes recipe (he's head chef at The Square in London). It's a blue-cheese bavarois with pickled radish jelly - a super-tasty composed salad, really easy, and I reckon that everyone at home will be able to make it look as pretty as the picture.
Any last thoughts to get us over the line?
There's a whole chapter devoted to cheese recipes, including a red-wine cheese slice from James "Jocky" Petrie, the former head chef of Heston Blumenthal's experimental kitchen.
In the Mix 2: More Great Thermomix Recipes by Dani Valent (Slattery Media Group, $60) is available from 1 November at the Thermomix website, Thermomix consultants, The Essential Ingredient (currently in Melbourne only) and Books for Cooks.
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