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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
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.
Note Indirect grilling is cooking away from the heat, using the top rack. It's important to have your coal base well established and glowing before adding woodchips.
Fish and white wine. A bit of a no-brainer really. Especially in the middle of summer. They go together as perfectly as slip, slop and slap, or beer and beach cricket. But for a dish like this, with its extra layer of smoky flavour, its crunchy-cold bite of fennel and apple and its little spirituous bombs of sweetness in the Marsala-soaked currants, you probably don't want a white that's too light or too crisp and dry; a cheeky young unwooded Hunter semillon, for example, normally such a good fish wine, could taste thin and tart up against the charry and sweet elements of the dish. I've plumped instead for a viognier: a white wine with lots of perfume and rich texture in the mouth, often augmented by fermentation and maturation in barrel. As regular readers will know, at this point I normally recommend wines from three different producers, but this month I'm suggesting you check out wines from just one winemaker. Yalumba has been making viognier for longer than almost anyone in Australia, and has totally nailed the variety at all price points, from around $10 to $50. It is hard to find a viognier better than these.
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