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."
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
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.
For most of wine's millennia-long history, everyday reds were drunk very young, usually before next year's harvest came around. These wines were very simply fermented, using wild yeasts, then put into barrel with minimal or no preservatives and shipped off to thirsty local customers. A couple of hundred years ago, the invention of the cork-sealed glass bottle, the scientific understanding of wine microbiology and the widespread use of preservatives changed all that, making it possible to keep even basic reds for at least a couple of years.
Now, though, around the world and increasingly in Australia there is a refreshing return to reds produced specifically to be drunk before the next vintage: juicy unwooded wines, sometimes bottled without preservatives, with bold, mouthwatering flavours that would be perfect with this sweet-sour summer dish of grilled vincotto quail with grape, pecorino pepato and thyme salad - preferably eaten in a vineyard, watching the grapes ripening for the imminent 2011 harvest.
Expect to see more reds in this style appear from this vintage, from cool-climate pinots and gamays to fuller-bodied, warmer-climate merlots, shirazes and tempranillos. Drink them without delay.
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