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.
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.
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.
"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.
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.
"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.
The cooler months can be dreary, for sure. Fortunately there
are baked goods to ease the pain. Here are a few of our favourite
fresh-from-the-oven bakery items (we're talking superb sourdoughs,
super-sized lamingtons and custard-injected bomboloni) that'll make
the big chill just that little bit more bearable.
FLOUR AND STONE LAMINGTONS
With their rich chocolate icing, toasted coconut flakes and fluffy panna cotta and sponge interior, Nadine Ingram's super-sized lamingtons are sure to bring a smile to your face. Her brightly iced gingerbread cookies make for fun times, too. Flour and Stone, 53 Riley St, Woolloomooloo, NSW, (02) 8068 8818
IGGY'S SOURDOUGH BREAD
The handcrafted sourdough loaves at Iggy's are a favourite among many of the city's top restaurants and cafés. Pick one up from either of their two Bronte bakeries, but be quick - they sell like hotcakes. Iggy's, 145d Macpherson St, Bronte, NSW, 02 9386 1370; 49 Belgrave St, Bronte, NSW, 02 9369 1650
BOURKE STREET BAKERY'S SAUSAGE ROLLS
Few things are more comforting on a miserable day than a warm sausage roll and we're long-time fans of the pork and fennel, spinach and feta, and lamb, almond and harissa numbers from the talented folk at Bourke Street Bakery. Bourke Street Bakery, 633 Bourke St, Surry Hills, NSW, (02) 9699 1011
SWEET ENVY'S PIES
Sweet Envy's strengths may lie in the sugar department, but its savoury pie game is on point, too. The offerings have been known to include the likes of beef tongue and cheek and this particularly impressive rabbit and lobster sauce version. Sweet Envy, 341 Elizabeth St, North Hobart, Tas, (03) 6234 8805
JOCELYN'S PROVISIONS APPLE AND BERRY CRUMBLE
Cold fronts are no match for a good crumble. Jocelyn's Provisions do a neat apple and berry one with a golden mixture of oats and coconut on top. Take it home, warm it up, BYO cream and it's a party. Jocelyn's Provisions, shop 8, Centro on James, James St (cnr James & Doggett sts), Fortitude Valley, Qld, (07) 3852 3799
MARY STREET BAKERY'S DOUGHNUTS
If warm cinnamon doughnuts won't cure you of your cold weather ailments, what will? Perth's Mary Street Bakery offers them by the bag - warm, spiced and dusted with copious amounts of sugar. Win. Mary Street Bakery, 507 Beaufort St, Highgate, WA, 0499 509 300
A. BAKER'S DARK RYE BREAD
The crew at A. Baker have a thing for bringing back the baking rituals of yesteryear. Take their 100 per cent house-milled dark rye sourdough, which is made through a slow fermentation process using wild yeast cultures from 2007. Who's up for a sandwich? A. Baker, 15 Edinburgh Ave, Canberra, ACT, (02) 6287 6150
SILO BAKERY'S EVIES
A muffin-shaped, flaky pastry stuffed with almonds, apples and raisins is the ultimate treat for Silo bakery owners, Leanne Gray and Graham Hudson. Their daughter is the inspiration behind the 'Evie', which became a bakery favourite 18 years ago. Silo Bakery + Café, 36 Giles St, Kingston, ACT, (02) 6260 6060
CANDIED BAKERY'S APPLE SOURDOUGH
Revamp your breakfast routine with Candied Bakery's wholesome apple sourdough loaf - lather it with butter, dust it with cinnamon or dip it in egg for a killer French toast. Candied Bakery, 81a Hudsons Rd, Spotswood, Vic, (03) 9391 1335
PHILLIPPA'S CRANBERRY GRANOLA
Phillippa Grogan's artisan breads and pastries started out as family favourites. Today, her creations are the crushes of many a Melburnian - not least her cranberry granola with pumpkin seeds, coconut and almonds. If having it straight doesn't get you going, baking it into buttery biscuits will do the trick. Phillippa's, 1030 High St, Armadale, Vic, (03) 9576 2020
BAKER D. CHIRICO'S BOMBOLONI
A bombolino sounds more like a dance move than a pastry, but this one's sure to get you grooving. Vanilla bean custard finds lemon-scented happiness in Baker D. Chirico's signature brioche doughnut and the results are heavenly. Baker D. Chirico, 178 Faraday St, Carlton, Vic, 03 9349 3445
TIVOLI ROAD'S SPELT LOAF
House-milled Powlett Hill biodynamic wholemeal spelt, a finer Laucke spelt grain, sea salt and locally sourced red gum honey collide in a harmonious symmetry of refined acidity, natural sweetness and a touch of salt in Tivoli Road Bakery's spelt loaf. Tivoli Road Bakery, 3 Tivoli Rd, South Yarra, Vic, (03) 9041 4345
RED DOOR BAKERY'S SALTED CARAMEL BRICKS
According to owner Emma Grierson, these ganache-coated, vanilla-salt-dusted Belgian chocolate bricks come with a "chin warning". The salted caramel lava, she says, is guaranteed to erupt at first bite. Bombs away. Red Door Bakery, 22 Elizabeth St, Croydon, SA, (08) 8340 0302
ARTISAN SOURDOUGH'S OLIVE BREAD
Artisan was one of the first bakeries to bring sourdough to South Australia in 2003. Today, their shelves are stacked with all kinds of loaves, including our newest carb addiction: a black olive and oregano sourdough. Artisan Sourdough, 2/22 Payneham Rd, Stepney, SA, (08) 8364 6386
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