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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
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.
"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."
Bringing local flavour to artisan-made bacon.
Who Felix Gamze arrived in Australia from Slovenia as a three-year-old and grew up around north-east Victoria where he trained to be a butcher and learnt the secrets of preserving meat from "people who would walk into the butcher's shop and share their secrets".
How Three years ago, Gamze started using crossbred rare-breed pigs sourced from local farmers. After years of experimenting, his preferred cure is now based on fermented celery extract, salt, spices and honey, and he shuns chemicals that plump meat with water. Gamze also now uses Australian native hardwood blends for smoking, which, though they're slightly more difficult to work with than the more commonly used European woods, give hams, bacon and smallgoods a distinctive flavour.
Why During the curing process, Gamze's bacons lose up to 20 per cent of their original weight (some industrial hams and bacons gain weight during curing), so the bacon is dense, with enough fat to carry the full flavour of the pork without becoming too rich. Slightly sweet from the honey, the bacon has a strong but not overpowering smoky tang, making it perfect for cooking: fry it up with kale, add it to soups and stews or slice it, grill it and serve it with pancakes and maple syrup for a breakfast of champions.
Where Stockists include Melbourne's Skinner & Hackett, King & Godfree and Leaf Store, and Sydney's Victor Churchill.
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