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.
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.
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.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
"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.
"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.
Note This dish is named after the beccafico, a species of warbler. (Its name translates loosely as "bird that pecks at figs".) Sicilians once hunted and cooked the birds and served them with their tail feathers intact for ease of grasping and eating. The sardines, rolled up with their tails sticking out, resemble those little birds.
In classic Mediterranean fashion, sweetness and sourness - "agrodolce" in Italian - run all the way through this beautiful summery dish: little nuggets of grapy sweetness plumped up and sharpened in vinegar; sour breadcrumbs; the mouth-coating depth of parmesan cut through with a fresh squeeze of lemon. My instinctive match for sardines is a bone-dry southern Italian varietal white wine such as a vermentino, because its naturally high acidity is perfect for cutting through the meaty oiliness of the fish. But because of all that agrodolce action I'm going to go with pinot grigio instead: even when it's made into a crisp, dry style, good grigio has a heart of sweet grapy fruitiness that will match this dish wonderfully well. After a few years of being seen as an alternative grape in Australia, pinot grigio is now part of our vinous mainstream: it is, believe it or not, the country's fourth or fifth most widely planted white wine grape. Confusingly, winemakers can use either of the grape's synonyms - the French "gris" or Italian "grigio" - on the label, but alcohol content is usually a good guide to style: if it's less than 13 per cent (as all the wines here are), it's likely to be in the lighter, crisper, fish-friendly Italian grigio style.
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