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.
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 firstname.lastname@example.org 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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
"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."
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.
Spring has finally sprung. The days are pleasantly warm, and if
you haven't already done so, it's time to dust off the picnic
basket, shake out the picnic rug and venture outdoors. Of course,
food-obsessed as we are here at GT, the first question we ask is:
what shall we eat?
Picnic food must be sturdy enough to transport, yet light enough to enjoy on a warm day. It must be packed full of flavour and preferably capable of being eaten without the fuss and frippery of cutlery. And that's where Scotch eggs come into the picture. It's no coincidence that in the UK, they're sometimes known as picnic eggs.
You might assume that these ovoid beauties are of Scottish extraction, but no. That most English of department stores, Fortnum & Mason, invented the Scotch egg in 1738, according to its archives, as a portable snack for long-distance travellers. Another school of thought, however, has it that Scotch eggs are descendants of the Indian dish nargisi kofta, a highly spiced version served in a yoghurt-based sauce. The Fortnum & Mason account offers an explanation of the word Scotch in the name: that it refers to the verb "to scotch", meaning to cut.
A Scotch egg is typically a hard-boiled egg wrapped in sausage meat mixture, crumbed and deep-fried. What makes it perfect for a picnic is that it's most often served cold. There are, of course, variations on the egg parcel theme. A Manchester egg involves a pickled egg wrapped in minced pork and Lancashire black pudding, while a Worcester egg is pickled in Worcestershire sauce before being wrapped in sausage meat and white pudding. There are even mini-versions, in which quail eggs are used in place of hen eggs.
We've stayed fairly traditional for our Scotch eggs - why mess with the tried and true? - and served them with a lemon-spiked mayonnaise for dipping. Offer them warm or make a batch to pack for your next picnic - if they're good enough for ye olde pommy traveller, they're certainly good enough for the modern Aussie picnic.
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