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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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."
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.
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.
First it was the Negroni, but now a quiet Americano is Gay Bilson's drink of choice at day's end.
It's a treat to discover something quite late in life, be it a
novelist, a poet, a plant, a food or an afternoon cocktail. The
Americano and I met quite recently, which is to say rather late in
both our lives. Mine began in 1944 but the Americano was invented
in the 1860s in Milan. In 1995, when I took on the refurbishment of
the Bennelong restaurant (with partners Leigh Prentice and Anders
Ousback) at the Sydney Opera House, I had wanted the list of drinks
at the central bar to include only classic cocktails rather than
those invented yesterday by a barman who replaces the
tried-and-true with something new. The Manhattan, for instance, was
on the list, as was the Negroni. Were it not such a stinker, I
would have included the Stinger for its literary connection: John
Updike's Harry "Rabbit" Angstrom took to drinking Stingers in
Rabbit Redux. He had been a Daiquiri man in the first of the
Rabbitnovels. As an admirer of Updike's wonderful portrait of
Middle America, I once ordered a Stinger (brandy and crème de
menthe), drank it out of literary loyalty, and left it there. I did
include one drink that seemed to have no formal precedence, and
named it for the novelist who told me about it in London. The
Barnes is built with sloe gin (not a true gin but an alcohol
infused with the astringent blackthorn or sloe fruit), gin, orange
juice and blood orange juice, stirred and served over ice. It is,
of course, a seasonal cocktail, because of the blood orange, but
all the better for its short annual life. Having turned a living
English novelist into a drink, I sent the bar menu to Julian Barnes
and he kindly gave his permission, after the fact. Indeed, he was
rather chuffed. When he ate at Bennelong in 1998, we made a Barnes
granita for his table as a prelude to the desserts, shaving very
dark Valrhona chocolate over the frozen ingredients. Nearly 15
years after this pretty invention I am of a mind to create it
The Negroni is equal parts gin, Campari and sweet vermouth, served on ice. It is, then, a rather strong drink, and so is not my cup of tea. Nevertheless, a couple of years ago I began to make one every now and then at the close of a day's gardening or cooking and rather enjoyed it, which is to say no more than one. When I mentioned my admiration for the Negroni to a friend who is far more knowledgeable about alcoholic drinks than me, he drew my attention to the Americano. The Americano, he said, is an "afternoon cocktail" - that is, long and far less alcoholic than the Negroni. The Americano became my drink of choice at the end of the day. The gin stays in the cupboard and a big splash of soda is added to the Campari and sweet vermouth. I also add a quarter of an orange, sometimes more, washing and drying the skin first, and squeezing some of its juice into the glass. I have moved from grape, almond and olive country south of Adelaide to the lush green humidity of northern New South Wales. Ginger, chillies and Vietnamese mint may be the replacement food triumvirate, but drinks are drinks and the Americano has moved with me. The few people I know here came over for drinks; the landlady loaned me the right kind of glass and the Americano continued its existence in yet another climate. This new friend will outlive me - that's what traditional things do - but we shall have had a good time together, late in life, wherever we have had the makings.
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