Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
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.
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."
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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
Named after the Derbyshire town of Bakewell, this old-school jammy treat sounds like some kind of iron-clad guarantee of recipe success. Funnily enough, all historical references suggest the tart originates from a cook’s error, rather than by design. As with many old-fashioned or classic dishes, the veracity of these references is a little murky. One tale, dating back to the 1820s, tells of a Mrs Greaves of the White Horse Inn instructing her inexperienced servant to make a jam tart. Unsupervised, the servant put the jam in the base of the tart, rather than using it as a topping. The busy Mrs Greaves served the tart anyway, and the rest, as they say, is history. An alternate version has a nobleman ordering a jam tart in the 1860s, with a similar mix-up being made in the haste to serve him his order. This, though, is unlikely, as English cook and poet Eliza Acton gave a recipe for it more than a decade earlier.
History aside, this dish has stood the test of time for good reason. While a strawberry jam is traditional, there’s really no hard and fast rule. The most important thing is to use a good-quality jam. We’ve made a batch of sweetly sour tangelo jam, but you could substitute your own favourite jam recipe or even a shop-bought conserve that you love.
The frangipane topping uses enough almonds to warrant buying the freshest you can get – just make sure you bake it only until it’s light golden so it doesn’t become dry.
We’ve dressed ours up with fresh tangelos that have been simmered in a light caramel, but you could simply dust the tart with icing sugar and serve it otherwise unadorned.
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