Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
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.
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.
The charm of a baked Charlotte, that quintessentially British hot pudding, lies in the thrifty trick of transforming lemons into lemonade. Take day-old white bread, mould slices of it into a round casing, cemented with lashings of butter, fill it with fruit and bake it until the bread is golden and the centre explosively pulpy. Traditionally filled with apple, variations include almost any fruit, from bananas and berries to pears or pineapples, but why muck around with British pud lore?
It’s a lore that extends back to the late 18th century when the Charlotte made its first appearance in literature, not as a recipe, as one would expect, but in Joel Barlow’s aptly titled 1796 ode The Hasty Pudding: “The Charlotte brown, within whose crusty sides a belly soft the pulpy apple hides”. Nearly a decade later, the first recipe for an apple Charlotte appeared in Maria Eliza Rundell’s A New System of Domestic Cookery. And it’s a recipe that has remained unchanged since.
Anecdotal evidence suggests that this so-called pud was named in honour of Queen Charlotte, whose reign coincided with the emergence of the sweet treat. She was reputed to possess quite a hankering for a good, crisp apple and to ensure a paradise’s supply of the fruit, the keen amateur botanist fashioned herself as the foremost patron of apple growers.
Cox’s orange pippins are, indubitably, the British apple of choice, requiring less additional sugar to attain syrupy stewed sweetness, but for us anitpodeans, the reliable golden delicious will have to suffice. No matter which apple you choose, this pud is tip top (and we don’t mean the bread).
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