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.
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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.
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"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.
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.
How do I make cocktails for a big party?
I'd always recommend a good punch bowl - making drinks to order
for more than a handful of people on your own is no recipe for fun.
The main benefit, of course, is that you only have to mix it once,
so you don't have to worry about measuring errors. Once things get
going, hosts are known to get a little generous with the pours, but
balance is the key to a good drink, not simply more booze. Punch
also gets around the challenge of having decent ice at parties -
you just freeze a big block in an ice-cream container first. If you
want to be really fancy you can layer some fruit inside it, too.
David Wondrich's book Punch is the most authoritative and
entertaining book on the subject and I highly recommend it. If you
want a real show-stopper, I like the Crimean Cup à la Marmora -
it's a mellow mix of Cognac, Jamaican rum, maraschino, orgeat syrup
and lemon juice, all fizzed up with Champagne. And the best part
about opting for a punch bowl? It gives you leave to be the
host(ess) with the most(ess).
+ Got a question for our experts? Email us at email@example.com. For more advice from our Ask the Experts team, check out our How-To section.
Illustration Lauren Haire
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