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.
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.
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.
If you love Christmas baking, take the best-quality butter, eggs and fruit and introduce this sweet, fragrant Italian bread to your festive tradition.
Dried and glacé fruit are a common theme when it comes to Christmas sweets and treats from European countries. Think of the dense, booze-soaked fruit cakes, puddings and tarts of English origin, which have been so widely adopted here in Australia, despite our seasonal differences. Or perhaps German stollen, a sweet Christmas bread studded with glacé cherries and dried fruit, sometimes with a luscious marzipan centre but always finished with a generous dusting of icing sugar. The Italians have their own version of a festive bread - panettone, a buttery, lightly sweetened, egg-enriched dough with a distinctive cupola-shaped top, traditionally studded with raisins and candied citron. Visit just about any Italian delicatessen or greengrocer at Christmas time and you'll find a wide selection of panettone including more modern versions that have been stuffed with chocolate chips or limoncello.
There are almost as many legends attached to the history of panettone as there are versions of the bread. But a common thread is its place and time of origin - Milan, dating back, in one form or another, to the Roman Empire, when ancient Romans sweetened leavened bread with honey. Even the origins of panettone's name are somewhat mysterious. Some historians claim it derives from the Italian "panetto", meaning small bread loaf. Conversely, panettone literally means large bread. Or it may have come about at the time of its first recorded association with Christmas, which occurred in the writings of an 18th-century illuminist who referred to it as pane di tono, meaning luxury bread. But it wasn't until the early 20th century that panettone became widely adopted by Italians as their Christmas bread. This was due to large-scale production by two rival bakers, Angelo Motta and Gioacchino Alemagna. The two family companies were bought out by Nestlé in the late 1990s, and they have since been taken over by the Italian bakery company Bauli.
So, if there's so much commercially produced panettone out there, why make your own? It's a labour-intensive and time-consuming process (multiple proving is necessary to ensure a light and airy result)and may not yield a perfect-looking panettone (although this will improve each time you attempt the recipe). But the pay-off is a delicate, preservative-free, top-quality panettone that hasn't travelled great distances to get to your kitchen table (so no air miles to feel guilty about) and is far fresher than any shop-bought product could ever be.
As always, using the best available produce will ensure the best possible results. Free-range or organic eggs, great-quality butter and premium dried and glacé fruit are essential. Seek out a deep-sided cake tin to achieve the traditional domed shape. These tins are available from specialist cookware stores. Standard round cake tins are about 6cm deep, whereas the tin we've used is 10cm deep. If you can't find such a tin, you can bake the panettone in a larger diameter shallow cake tin. Although it won't have the same proportions, your panettone will have the same taste and texture.
Enjoy your home-baked panettone warm or at room temperature, with an espresso - or, in true festive spirit, with a glass or two of Moscato d'Asti and topped with honeycream and berries, as we've done here. Salute e buon Natale.
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