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 email@example.com 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.
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."
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.
Not all macarons are created equal. Just ask the people queuing outside Paris’s renowned Ladurée. Equally devoted are the patrons of Paris’s other famous purveyor of the delicacy, Pierre Hermé, who specialises in a more outré style of macaron.
A true macaron should have a foundation of almonds – never coconut – and be sandwiched with just the right amount of filling, usually a flavoured cream or ganache. It should have a glossy, domed top, and a thin crisp shell which yields to a soft interior when you bite into it.
Old eggwhites work best and give a more elastic result. If you don’t have these to hand, leave your eggwhites out at room temperature overnight for similar effect.
The consistency of the raw mixture is important. Contrary to most recipes involving whisked eggwhites, in this instance you need to be more heavy-handed when mixing. It’s a case of stirring in the whisked eggwhites, rather than delicately folding as you do when making, say, a soufflé. Macaron-ophiles describe the ideal consistency as “magma-like”. But if, like us, you’re unfamiliar with magma’s consistency, you want the mixture to slide slowly down the sides of the bowl when you tip it.
Once you’ve piped the mixture, tap the tray firmly on your benchtop to settle the mixture and knock any air bubbles out.
The trick to obtaining the signature gloss and crust of the macaron is the standing time, which allows a thin skin to form before baking. Exactly how long this takes is dependent on atmospheric conditions – temperature and humidity. Don’t be tempted to rush this step; allow between four and five hours. To check the crust, touch the macarons lightly – no mixture should stick to your fingertip.
You’d be right in thinking macarons are a little tricky to make. But even if they’re not picture-perfect, they’ll still taste sublime. And it’s a good excuse to take a research jaunt to Ladurée before you make your next batch.
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