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.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
"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."
What's the key to nailing a really good classic Sunday roast?
First, and it almost goes without saying, buy the best-quality
meat you can afford. Speak to your butcher about what you're
thinking of cooking and what he thinks is best on the day.
Something on the bone will make your roast a bit more special - not
only does it look impressive, it'll also make for juicier, tastier
meat. Make sure the meat has an even fat coverage, which will
naturally baste the roast while cooking.
For consistent doneness, take the meat out of the fridge 20 minutes before it goes in the oven. Another way to guarantee even cooking is by investing in a good meat thermometer.
Ideal internal cooked temperatures for beef, lamb and pork are 50C for rare, 55C for medium rare and 60C for medium. Your roast will continue to cook while it's resting so take it out of the oven a few degrees before it hits these internal temperatures. Make sure you don't overcrowd the pan; you need hot air circulating around the meat. Finally - rest, rest, rest. Cover the roast loosely with foil and give it 15-20 minutes, depending on size. Carve and serve the roast at the table for that added bit of theatre. Enjoy.
Here are some more ideas for winter roasts.
Illustration Lauren Haire
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