Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Acting as an all-encompassing sensory and educational space, Handpicked Wines’ new flagship urban cellar door on Kensington Street in Sydney’s Chippendale is as strikingly designed as it is useful.
Sharp design with a lifestyle mindset, East is a business hotel with personality.
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.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
This is our version of the good old chips'n'dip combo. You could try using interesting potatoes such as purple congoes to bring colour to your party starter.
Predictable, clichéd, fool-proof food-and-drink matches evolve over time for a very good reason: while they're not groundbreaking, exciting or innovative, they work - and taste delicious - time and time again. You could, for example, probably choose plenty of white wines or pink wines or even light reds to go with this month's recipe - a pungent sauvignon blanc, perhaps, or a pale, dry pinot rosé, or even a cool Beaujolais - but you know as well as I do that salty, chilli-laced fried potatoes are really best washed down with a glass of cold beer. Especially if they're accompanied by the salty, cheesy, caramelised goodness of ricotta, roast onion and feta dip. So the question is, which beer? The freshness of a lager would work, but the beer might not have enough flavour and oomph. A dark ale, porter or stout would perhaps be too heavy. So I'd plump for something in the middle like an India pale ale. Developed (so the story goes) in the UK in the time of the raj, IPA is a full-strength beer with medium-bodied flavour but high levels of hop aroma and bitterness: the extra hops helped preserve the beer on its journey to India and produced a drink with more flavour and character.
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