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.
Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
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.
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.
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.
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?
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.
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.
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.
Lemons grow pretty much everywhere in Australia. Our main varieties are the Lisbon, the eureka and the Meyer, which tastes quite different because it is a hybrid of an orange and a lemon. Lemons need a lot of sun and very little care; they make the perfect backyard tree (even if you don’t cook with them, you’ll have a year’s supply for gin and tonics). The fruit can be picked when they’re almost full-sized and still green, but are most flavourful when picked bright yellow and fully ripe. They can keep for up to several weeks if stored in the fridge.
I couldn’t do without lemons in my cooking. They invigorate food, add colour and make the most beautiful desserts such as lemon soufflé, lemon posset, or lemon and sugar crêpes. Combined with butter, eggs and cream, they make a wonderful lemon curd to plop in tarts or spread on toast.
Although lemons are available year-round, I appreciate their uplifting effect more during the colder months. A squeeze over roast lamb, a dab of preserved lemon in chicken stuffing or a saucy lemon pudding are the ideal antidotes to a rainy Sunday afternoon. Now is a good time to preserve lemons in salt so they’ll be ready when winter sets in; they’ll sit on your kitchen shelf like little jars of sunshine. I like to flavour my preserved lemons with fresh bay leaves and cinnamon quills.
This is an understated vegetable but can be beautifully presented if cooked with a little imagination and a delicate hand. I have fond memories of warm cauliflower cheese served with lamb, and my mother’s salad of cauliflower, dressed with olive oil, vinegar, parsley and caraway seeds. I have seen some lovely baby cauliflowers in the markets now and also a green variety – the broccoflower – which tastes just like an ordinary cauliflower yet keeps its unusual colouring.
It’s pretty easy to choose a good cauliflower. Look for a tight white head with no blemishes and avoid cauliflowers with creamy or browned edges or ones that have a strong smell or a loose, floppy head. This usually indicates that they are not fresh enough or are too mature to be nice to eat. I prefer to break my cauliflower into large florets before cooking them in salted water – I find they cook more evenly that way. I think the key to cooking cauliflower well is not to overcook it, especially since the longer you do, the more it smells like boiled cabbage and takes on an unsavoury flavour.
Cauliflower makes a fine gratin, broken into florets and just cooked, then laid in a pan with a thin layer of béchamel sauce, flavoured with bay and nutmeg, a sprinkle of Gruyère and some dobs of butter; it’s a wonderful accompaniment to steak or roast chook.
Alternatively, top the gratin with garlicky parsley crumbs, lemon zest and pine nuts. I love to sauté cauliflower in butter with shallots, perhaps with potato, before blending it with a splash of cream into a soft, delicious purée. I have even thrown large florets of cauliflower, dressed with salt and olive oil, in with my roast chicken. They come up wonderfully crisp and golden.
I love to see a pile of quince sitting on the dining room table. They look so elegant and their old-world scent perfumes the room. Quince originated in the Mediterranean and the Middle East but they’re also successfully grown in cooler climes such as England. There are many different varieties grown in Australia, but they don’t seem to be marketed by their variety.
When buying quince, choose ones that are golden, scented and unblemished. Keep in mind that although they are a hard fruit, they still bruise surprisingly easily. I love cooking quince and watching them turn a deep, ruby shade of red. Quince are delicious in puddings and tarts or simply served with a homemade custard or with bircher muesli for breakfast. They make a divine conserve to have on toast, or a paste to enjoy with ch
Apples, bananas, cumquats, custard apples, grapes, kiwifruit, limes, mandarins, melons, nashi, pears, persimmons, rhubarb.
Asian greens, avocados, beetroot, broccoli, Brussels sprouts, cabbages, carrots, celery, daikon, eggplants, fennel, garlic, ginger, horseradish, leeks, lettuce, mushrooms, okra, olives, onions, parsnips, peas, potatoes, pumpkins, shallots, silverbeet, spinach, squash, swedes, sweet potatoes, tomatoes, turnips, witlof, zucchini.
King George whiting, sand whiting, sea mullet, southern garfish, yellowfin bream.
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