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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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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?
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.
I love the idea of throwing another prawn (or yabby or lobster) on the barbie this summer, but is there much of a trick to it?
No matter what kind of shellfish you're grilling, leaving the
shell on is the key. In addition to the protection afforded by the
shell itself, exoskeleton seafood such as prawns, lobster (or
crayfish), crab, yabbies and mighty marrons also have a layer of
fat under the shell which renders through the flesh as it cooks. My
preferred method is to split the shellfish down the middle and
start them on a relatively low heat on the char-grill, on the shell
side. Baste with good butter, or olive or macadamia oil as they
cook and then, when the meat has turned opaque, pump the heat up to
high, flip your catch flesh-side down and give them 20 seconds on
full flame to get a bit of char before pulling them off to rest
(for about the same amount of time it takes to drink half a glass
of sémillon, say). Keep an eye on them while they're grilling;
overcooked shellfish is like an English bowler's hat-trick - it
leaves a dry, bitter taste. Cooked properly, though, barbecued
shellfish should pull away from the shell readily, and will appear
opaque all the way through. I think, done right, the flavour is
unmatched by any other protein.
+ Got a question for our experts? Email us at firstname.lastname@example.org. For more advice from our Ask the Experts team, check out our How-To section.
Read more: prawn recipes slideshow.
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