Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
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.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas Day.
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 email@example.com 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.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
"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 it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.
When he meets a pizza topped with potato, mozzarella and anchovies, Max Allen reaches for a full-flavoured dry white.
Note Uncooked nettles really do sting; wear rubber gloves when handling them uncooked. Nettles are available from select greengrocers and farmers' markets; if they're unavailable, substitute flat-leaf parsley.
Like you, I normally reach for a bottle of red when anybody mentions pizza. A good, young, cherry-juicy sangiovese perhaps, or an earthy rustic grenache-based wine: easy-drinking styles of red. But if you think about the toppings on this pizza, I think you'll agree it'd be better with a full-flavoured dry white: the salty, fishy punch of anchovy needs some fat, sweet, grapy fruit; the creamy softness of the mozzarella needs some refreshing acidity; and the deep savoury earthiness of the nettles needs some mineral dryness. Southern Italy is home to a number of grape varieties that fit the bill perfectly, but a fiano would be a particularly good choice. The fiano grape produces whites that can be really heady and rich - that fill the nostrils with perfume and sit plumply on the tongue - but also retain a clean lick of acid on the finish. Until a couple of years ago, the only examples available here were Italian, and while there are some excellent Italian fianos I could recommend, it's a grape that seems to be flourishing in a range of Australian climates, so I'm sticking to local examples.
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