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.
Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
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.
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.
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?
13 of our most decadent chocolate recipes to indulge guests with 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.
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.
Spring has sprung in Stephanie Alexander's garden: the foxgloves have self-seeded among the roses, the crabapples are covered with fat pink buds and the baby turnips are emerging, just asking to be harvested.
Every bit of my Mt Fuji cherry tree is so beautiful, from its
bark marked like silk taffeta to its froth of blossom. In Japan, I
was told, people hold picnics to admire the cherry blossom. I'm
certainly admiring mine, but it's a solitary pleasure, because the
tree grows right beside my washing line and not too far from my
Only a few months after I harvested enough fruit for a batch of marmalade, the generous cumquat tree is again full of bees and blossoms. The crabapples are covered with fat pink buds and the towering foxgloves have self-seeded among the roses. A new rose, called Mary Rose, is yet to show me what she looks like, but the ever-generous wallflowers are a great standby, and the bees love them. The wallflowers come in a range of colours, obligingly fill empty spaces and never seem to mind if the gardener needs to cut them hard. I have purple-pink ones in the front garden and the less-common yellow ones are filling the back garden until the hydrangeas come back to life.
In the vegetable garden, everything has put on a spring spurt. The baby turnips are popping from the ground - their little white-curved tops are visible and just asking to be pulled. And they will be.
I'll cook them with a tiny bit of water, butter and a sprinkle
of sugar. Broccoli, chard and carrots are all on the menu too.
Leeks and broad beans will be quite soon. The strawberries have put
out new leaves. It's still difficult to keep the fruit from the
dirt when we have a heavy shower.
Shamefully, I admit I hadn't noticed that the last of my own garlic from this season was sprouting. I hurriedly planted it even though it's nearly two months late. The earlier planting is growing strongly and I'm interested to see if this late planting develops proper bulbs. All is not lost if it only produces green shoots: these can be snipped and added to dishes that need just brief cooking, but they're very strong, so the cook needs to be cautious.
In the hothouse the seeds of the special tomatoes are germinating, but it's still far too cold to set them out. The watering of these babies will be entrusted to my gardener when I go on holiday later this month to a house on the cusp of Provence and Languedoc. My fellow holiday-makers will include Maggie and Colin Beer, and Annie Smithers, so there'll be quite a bit of market shopping and cooking done. There may even be friendly competition for the stove. At such moments I'm sometimes happy to retire gracefully, eat a few olives, have an early glass of wine and look forward to being delighted.
I've had no spare time for brush-up French classes, so I'm
amusing myself reading French detective stories. Georges Simenon
has Inspector Maigret stuffing his pipe in various cafés, riding on
the back platform of buses, and paying for items in francs. Those
were the days.
I recently visited Collingwood's new Saint Crispin restaurant. I had a delicious entrée of poached egg and mushroom showered with Tasmanian truffle - my first tasting of this truffle. It was glorious and had the slightly damp texture and musky smell that I have waited so long to experience with Australian truffles. Its scent starts to disappear from the moment of harvest, so this one must have arrived in the kitchen very promptly.
I was asked to write a foreword to Phillippa Grogan's new book, Phillippa's Home Baking (available April 2014). It was a pleasure to do so. Phillippa opened her store in 1994 and it has become a Melbourne institution with her range of breads distributed throughout Victoria.
She introduced Melbourne food-lovers to a new sort of pastry shop: no towering multilayered edifices of mousse and fussy decoration, just delicious baked goods that relied on the finest ingredients. Relishes, marmalades and jams that our grandmothers probably didn't make but would have liked to.
This book almost smells buttery. As I turned the pages I became entranced with recipe after recipe calling for plump fruit, the best dark chocolate, cultured butter, lemons, toasted nuts and spices. I've marked out the pumpkin and spinach tart to make very soon, and I'm going out to buy egg rings to make crumpets today.
The recipe collection ranges widely, and includes a special section for Christmas and Easter baking. My eldest daughter has nostalgic memories of the stollen my mother used to make at Christmas. I've tried to make it, but my version (based on a scribbled recipe card in my mother's handwriting) was very dry. Phillippa's book includes a stollen recipe and judging by the photograph it looks moist and delicious. I'll be giving it a go.
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