Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
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.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
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.
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.
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.
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?
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.
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.
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.
As kale's popularity has soared, more and more growers have been planting it. Hence this winter, it'll be more reasonably priced. Sure, there'll still be bunches for $6 in upmarket stores, but I've already seen it at $2 a bunch in some supermarkets and greengrocers.
The mania for kale over the last 18 months has been remarkable nonetheless. It reminds me of the fad for kale's sibling, cavolo nero, a decade or so ago, and the craze for wild rocket a decade before that. It's more intense, though, because kale's moment has been driven by a zeal for its supposed health benefits.
For those of us who take our super-foods with a grain of salt
and pepper, I can highly recommend it as a worthwhile addition to
the veggie patch. Kale, like cavolo nero, is a kind of cabbage that
doesn't form a head. It's easy to propagate and enjoys frosty
mornings. The leaves are very firm; so much so that you can
deep-fry them or drizzle them with oil and crisp them up in a hot
oven. I like to shred mine finely and sauté it quickly - long
enough just to wilt - and finish with a smidge of garlic. I serve
it as a bitter foil to rich food, such as duck confit.
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