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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
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.
"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."
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.
How do the experts approach that winter essential, cheese on toast?
"We think you can use any cheese you like," says Jamie Nimmo of The Stinking Bishops in Sydney's Newtown when we grill him about the best cheese for toasties. Nimmo and Kieran Day offer 30-plus cheeses at their eatery-shop and they reckon most of them would perform pretty well under a bit of heat. "It's about how you handle the flavour profile and what you match it to," he says. "You can't just whack tomato jam and blue cheese together. It's not going to work."
Hard examples such as Gouda and Manchego, he says, are "great
classic toasting cheeses". Softer cheeses such as Morbier offer
maximum pungency, while Tilsit and Gruyère (the cheese they use in
their Mr Crispy sandwich) are your go-to choices for stringier
results. GT's cheese man, Will Studd, on the other hand,
doesn't see all cheeses as equal. He counts farmhouse cheddar,
Marcel Petite Comté, raclette, Gruyère and mould-ripened chèvre
among his favourites, but suggests steering clear of blue cheese
and fromage de Meaux. "It melts away leaving just the rind scraps,"
he says, "which is not so nice."
The Stinking Bishops, Shop 5/63-71 Enmore Rd, Newtown, NSW, (02) 9007 7754.
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