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.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
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.
When it comes to cooking, all apples (and there are lots of 'em!) aren't created equal. The glossy green Granny smith is arguably the best apple for cooking, especially in purées and sauces. Its natural tartness makes it ideal for relishes. golden delicious apples have juicy, aromatic flesh and are perfect to use when you want apples to hold their shape after cooking (as in our cider-roasted spatchcock). They are also suited to apple tarts and could be used in place of Braeburns in the apple, ginger and almond cake. Crisp and juicy braeburns, with a pink-red blush against green skin, are great baking apples, although some would argue they are best enjoyed when eaten raw. Another blushing variety is the pink lady, a cross between golden delicious and Lady Williams. A very popular eating apple, its firm dense flesh also holds up well to caramelising, baking and for use in pies. Dark red and elongated, red delicious are the least suited to cooking. They're best put to use thinly sliced raw through salads, where their sweetness is beautifully offset with a piquant dressing. Other great cooking apples include cox's orange pippin, lady williams and, if you can get your hands on them, crabapples, which make the finest tarte Tatin you could hope to eat (look out for the John Downie variety).
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