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.
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.
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.
Crustaceans can be tricky creatures to prepare and cook at home, but we show you how to enjoy a fantastically fresh lobster with a clear conscience.
Killing your own lunch isn't for everybody. While, ethically speaking, it's important to acknowledge the fact that a creature is giving up its life for your eating pleasure, there's a lot to be said for the 'out of sight, out of mind' argument. But there are times, purely for freshness, taste and texture, when you have to bite the bullet and take matters into your own hands. Literally. This is where we're at when it comes to preparing a lobster from scratch.
Once you've arrived at this decision, the key consideration should be to kill it as quickly and as humanely as possible.
So what do you look for in your live lobster? For starters, it should be lively and heavy for its size when picked up. You should also cook it as close to purchase as possible; keep it in a cool place covered with a damp cloth in the meantime, and make sure the cloth stays damp.
When it's time to cook the lobster, the RSPCA recommends you chill it in the air of a fridge or freezer to slow its metabolism, and then dispatch it by spiking or splitting. (Live crustaceans should never be boiled without first being chilled to render them insensible.) Practically speaking, this means you should put them in the freezer for half an hour, then push a large kitchen knife into the space between the body and head to sever their nerves, or split the lobster cleanly down the middle.
If you're going to boil your lobster, salt the water heavily (about ½ cup of salt for every 2.5 litres of water). As with most seafood, the cooking water should taste of the sea - in fact, many cooks like to use seawater to cook their lobster.
We've cooked a 1kg lobster in the recipe here; if you prefer a smaller or larger lobster, adjust the cooking time. A 500gm lobster will take about 12 minutes to cook, then 10 minutes for the next 500gm, then about 5 minutes per 500gm after that. After cooking, leave it to cool without rinsing it. The intact shell prevents the meat from drying out and also helps it to maintain its sea flavour.
There are plenty of wonderful things that can be done with lobster shells, too (and, given the expense, you might as well make the most of it). They make great bases for soups; rich bisques in winter and chilled consommés in summer. They can flavour sauces, oils and dressings, as with the lobster mayo we've done here. And the glorious tomalley or 'mustard' in the head is packed full of intense lobster flavour, but it is something of an acquired taste.
The rewards of preparing a lobster from scratch are many. Compared to the tough and flavourless lobster you buy ready-cooked or frozen from fish-mongers, fresh lobster is unbeatable: the flavour is strong and the texture is soft and delicate. Enjoy with a good bottle of white and a clear conscience.
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