Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
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.
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.
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.
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.
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."
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
Stack them up and gobble them down. These fluffy little numbers are just too flippin' good to resist.
Pancake Day - also known as Shrove Tuesday - is thought to have
come about as a way to use up rich ingredients such as eggs, butter
and sugar before the fasting days of Lent began. Religious reasons
aside, now seems a good time to start feasting and it's the perfect
time of year for a heartwarming breakfast or brunch. And there are
few better breakfasts than a pile of warm, fluffy pancakes. No
Pancake recipes abound and seem to be split into two categories - those that are aerated by beaten eggwhite and those that aren't. If you like your pancakes on the thinner side of the spectrum, go for a recipe that doesn't call for beaten eggwhite. If you like a thicker, pillowy pancake - all the better to soak up the requisite lashings of maple syrup - the recipe we are working to here is the method for you. And although it involves an extra step in the preparation process, it's possible to make the base batter, cover it and refrigerate it overnight. You benefit doubly by doing it this way - not only are you prepared well in advance, the batter also has ample resting time, ensuring delicate pancakes. Resting the batter lets the gluten in the flour relax, which results in a more tender crumb. If you don't rest the batter, the pancakes will be tough and rubbery. Once this is done, whisk the eggwhites and fold them through the batter just before cooking and you're good to go.
The key to successful pancakes is a heavy-based frying pan, preferably cast iron. Anything too flimsy and you'll find the outside of your pancakes will cook but you'll have a semi-raw interior. A heavy base also helps prevent the butter burning. Make sure you wipe out your pan with absorbent paper between batches for the best results.
Perhaps the most frustrating thing about making pancakes is that you can only cook two or three at a time. But don't be tempted to rush things by overcrowding the pan - you need to give the pancake batter room to spread a little. Equally, a higher cooking temperature won't make the process faster - again, you'll end up with a raw interior. Slow and steady wins this particular race. Pancakes are for leisurely breakfasts, after all. Have your oven on low heat to keep pancakes warm while you wait for their companions to cook and then serve without delay.
Pancakes are the perfect vehicle for all manner of accompaniments. It could be as simple as a drizzle of honey and some sliced banana, or a dollop of yoghurt, a handful of berries and a glug of maple syrup - the real deal please, this is no time for substitutes. Or you could use the maple syrup as a poaching medium for wedges of perfectly firm, ripe pear (click here for the recipe). As the pears cook, they become fragrantly, lusciously glazed. You can do the pears ahead of time if you like and gently warm them in a pan just before serving. A simple spiced ricotta offsets the sticky sweetness.
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