Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
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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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"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."
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.
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.
This might sound like a Dorothy Dixer, but does beef have a
place on the Christmas table?
The Puharich family Christmas table is usually decked out with a beautiful glazed ham and a turkey or goose as the centrepiece; we do our big grills on Boxing Day. But there's no reason they won't work just as well for Christmas itself. While we're spoilt for choice with great beef in Australia, I can't go past a well-aged, 30-month-old prime piece of grass-fed rib-eye as my go-to cut of beef for a centrepiece. Yes, grass-fed can be a bit firmer to the tooth than grain-fed beef, but it's that texture that brings a level of beefy flavour and juiciness that's hard to go past. Depending on the size of your gathering, ask your butcher to cut a prime rib of beef into individual steaks that can be grilled, or leave it as a whole rack that can be roasted in the oven.
If you're feeling a little more adventurous and want to try something different, flank is a perfect piece of meat to barbecue on an open flame. It's important to remember to slice this particular piece of meat against the grain before serving, sharing style, for the whole table to enjoy.
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