Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
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.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas 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.
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.
"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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
"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 it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.
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.
Legions of northern Italians can't be wrong - this versatile cornmeal makes the ideal mainstay for so many meals.
Polenta is great comfort food and its neutral flavour makes it
very versatile. The traditional way of cooking it is simply with
water and salt, but a good homemade stock does it plenty of
favours; it's also often served enriched with plenty of butter and
You don't necessarily need to stand sentry over it while it cooks. We whisk our polenta into boiling water, then reduce the heat to very low and stir it until it starts to thicken - anywhere from five to 20 minutes - then cover it and stir occasionally until it's done.
The amount of liquid you need depends on the coarseness and kind you're using, but it's roughly a litre to 200gm of coarse polenta. The cheap instant stuff has next to no flavour, so source a good Italian stoneground polenta, especially when polenta is the star of the dish. (We like Mulino Marino, imported by Lario International.) As with wheat flour, polenta that is stone-milled contains a lot more of the oil of the grain, which shortens its shelf-life but gives it a vastly superior texture and flavour.
Lemon polenta cake
Preheat oven to 160C. Soak 110gm fine polenta in 80ml boiling water in a heatproof bowl (10 minutes). Beat 200gm softened butter with 130gm caster sugar and 1 tbsp honey in an electric mixer until pale and fluffy. Beat in 3 large eggs one at a time. Stir in 90gm self-raising flour, 60ml milk, grated rind of 1 lemon and the polenta and a pinch salt. Tip into a paper-lined 20cm cake tin, smooth top and bake until golden and a skewer withdraws clean (50-55 minutes; cover cake with foil if it colours too quickly). Cool in tin, then turn out onto a wire rack. Mix 110gm pure icing sugar with 1½ tbsp lemon juice, drizzle onto cooled cake, grate lemon rind over and scatter with chopped pistachios.
Polenta with sausage ragù
Sauté 80gm diced mild pancetta and ½ diced onion in a saucepan with 1 tbsp olive oil until tender (12-15 minutes). Add 600gm chopped beef sausages and brown (4-6 minutes). Add 1 tbsp each rosemary and tomato paste and stir briefly, then add 200ml red wine, 125ml chicken stock and simmer until sauce reduces and meat is cooked (5-7 minutes) Skim oil and keep warm. Cook 200gm polenta according to packet instructions, stir in 100gm grated parmesan and serve with ragù.
Fried sage and Gorgonzola polenta
Serves 6 as an appetiser
Butter a 20cm-square baking dish. Cook 200gm polenta according to packet instructions. Stir in 100gm grated parmesan, 30gm butter and 1 tbsp finely chopped sage, season to taste and pour half into the dish. Dot with 100gm Gorgonzola, pour in remaining polenta, cover with plastic wrap and refrigerate overnight. Heat 2cm vegetable oil in a frying pan over high heat. Cut polenta into squares, ensuring Gorgonzola is in the centre of the squares, and fry until golden on both sides (2-3 minutes).
Winter greens pie with a polenta crust
Combine 90gm fine polenta and 200ml boiling water in a heatproof bowl and soak (10 minutes). Process 250gm self-raising flour and 150gm diced butter in a food processor until combined. Mix in 1 egg and polenta, then transfer to a piece of baking paper, place another piece of baking paper on top and roll out to a large round to cover a large pie dish and refrigerate until firm (20 minutes). Preheat oven to 180C. Cook ½ diced onion in 1 tbsp olive oil in a saucepan over medium heat until softened. Add 1 bunch chopped silverbeet and 1 grated garlic clove and stir until wilted (2 minutes). Stir in 130gm chopped preserved artichokes, ¼ cup chopped dill and finely grated rind of 1 lemon and transfer to pie dish. Scatter with 200gm feta, top with pastry and bake until golden (30 minutes).
+ Use a heavy-based pan for cooking polenta; even heat distribution lessens the chance of it catching.
+ Pour leftover polenta into a container and refrigerate it to set; the next day top it with your choice of cheese and bake it.
+ Make your own corn chips by rolling leftover soft polenta between two sheets of baking paper, then dry in the oven.
Here are more polenta recipes to try.
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