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.
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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
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.
"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."
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
Olives add punch to any savoury dish, brightening the likes of braises, sauces and more.
Little flavour bombs and the source of the good oil, olives are a no-brainer for the pantry. They're great on their own, of course, or as part of an antipasti platter, and also lend savour, salt and acidity to everything from braises to salads.
Each variety has its own character - the anise notes of tiny Niçoise olives, for instance, or the vanilla-butteriness of Cerignola. The punch of Greek black olives adds another dimension to lamb, and we love a green olive tapenade made with fleshy green gordals.
There's much to be said for sourcing olives from delis so you can try them before you buy. With Kalamatas, for instance, it's wise to steer clear of jarred home brands, which often consist of pulpy, flavourless olives. Look for firmness and clean flavour, and avoid olives that are mushy or bruised.
And the colour? Olives all come from the same tree - green olives are simply the fruit picked before it's fully ripened. And while we consider them a pantry staple, they should, of course, be stored in the fridge, in the brine they're sold in.
Bake our pumpkin, fennel and olive ring loaf.
Trout and olives baked in a parcel
Place 4 large pieces of baking paper on 4 large pieces of foil.
Divide 2 thinly sliced zucchini among each, top with 4 trout
fillets (180gm each), 1 cup crushed pitted black olives such as
baby Kalamatas, 1 cup torn basil leaves, 12 halved cherry grape
tomatoes, drizzle with 60ml (¼ cup) olive oil, season to taste and
wrap to enclose. Place parcels on a tray and bake at 210C until
trout is cooked medium (20 minutes). Serve with lemon wedges, a
crisp green salad and bread.
Beef with olives and fennel
Combine 1 fennel bulb, cut into wedges, 250ml red wine, 250ml
vealstock, ¼ cup rosemary and 6 bruised garlic cloves in a roasting
pan. Place 1kg piece of oyster blade on top. Drizzle with olive
oil, season and roast at 200C, basting occasionally, for 40
minutes. Strain off and reserve liquid and roast beef until cooked
medium (40 minutes). Set aside to rest for 10 minutes and simmer
liquid in a saucepan until a thin sauce forms (20 minutes). Add 1
cup quartered pitted green olives, such as gordal. Serve beef
sliced with boiled baby kipfler potatoes and sauce.
Rigatoni with olives, tomato and mascarpone
Boil 400gm wholemeal rigatoni in a large saucepan of salted
water until al dente (12 minutes), then drain, reserving a little
pasta water. Heat 60ml (¼ cup) olive oil in a saucepan over medium
heat, add 3 finely chopped golden shallots and sauté until tender
(8-10 minutes). Add 80gm bruised small pitted black olives, such as
Taggiasca, 1 large crushed garlic clove and stir for 1 minute, then
add 3 finely chopped small red chillies and 2 diced tomatoes and
simmer until tomatoes have broken down (4-6 minutes). Add to pasta
with 1 cup torn basil leaves and season to taste. Serve topped with
grated parmesan and a dollop of mascarpone.
Asparagus with olives and poached egg
Toss 80gm crustless sourdough breadcrumbs (from about ¼ loaf) with 2 tbsp extra-virgin olive oil in a pan over medium heat until golden and crisp (5 minutes). Combine 1 cup coarsely chopped green pitted Sicilian olives with 60ml (¼ cup) mild-flavoured extra-virgin olive oil, 1 tbsp finely chopped chives, 1 tbsp finely chopped tarragon, 1 tbsp aged white wine vinegar and 1 tsp olive brine in a bowl and season to taste. Peel the bases of 3 bunches of asparagus, then blanch asparagus in boiling water until tender (2 minutes). Drain, then divide among 4 plates and top each serving with a soft-poached egg and olive salsa and scatter with watercress and toasted breadcrumbs.
Olives that haven't been pitted retain better flavour. A quick way to pit them and release their flavour is to crush them with the heel of your hand to pop the pit out.
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