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.
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.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
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.
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."
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.
The sanctity of the virgin oyster has been drummed into us quite heavily in the recent past. Truth be told, we at GT have been doing some of that drumming. Freshly shucked, flipped and eaten straight from the shell, briny juices and all, that’s the way to eat an oyster. A squeeze of lemon, perhaps, or a simple dressing of some sort, but that’s all that’s required. And when it comes to cooking them in any way? Hell no.
But there’s an exception to every rule, and in this case it might just be the oyster po’boy. Its evocative name alone gets us every time, and goes some way to identifying its roots. Say it with a Southern US inflection. There, doesn’t that just take you down the Bayou? Or more specifically to New Orleans, its birthplace.
For the uninitiated, a po’boy is a crunchy-crusted, soft-centred baguette stuffed with any manner of fillings – fried catfish, soft-shell crab, shrimp (prawns to us), Louisiana hot sausage, roast beef and gravy, even French fries and cheese.
Traditionally, Louisiana baguettes came in two-foot lengths. Po’boys were sold as “shorties”– half baguettes – or as full lengths. A “dressed” po’boy involves the addition of tomato, lettuce and mayonnaise (our version is spiked with smoky paprika and plenty of lemon for extra flavour).
As with most iconic dishes, there’s debate as to who invented it and where, and how it came to be named po’boy in the first place, but the strongest of these theories involves Benny Martin, a former streetcar conductor who opened a restaurant in New Orleans. During a four-month streetcar strike, Martin served free sandwiches to his former colleagues. The restaurant workers referred to the strikers as “poor boys”, which came to refer to the sandwiches themselves. Whether this theory is correct or not, there’s no doubt the folk of New Orleans take their po’boys seriously – there’s even a po’boy preservation festival dedicated to them.
In our book, the oyster po’boy is the king of them all. The oyster in this beauty is treated to more than a little heat – no flash under a hot grill Kilpatrick-style here. This time, the oyster is bathed and bubbled in hot oil. Fear not, though. It’s cloaked in a crisp crumb coat to protect its delicate beauty. And when you bite through that crunchy crust, the oyster yields softly and sweetly and does not disappoint.
Our version of the po’boy is on tiny rolls, all the better to nibble on, drink in hand. And the scale of the oyster is just perfect for this size. You could, of course, stay true to tradition and make a larger version with a baguette. But the beauty of this mini-version is you can indulge in more than one, with no feelings of over-indulgence attached.
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