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.
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.
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.
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.
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.
"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."
Keen for the dinner party cred a soufflé confers, but scared of falling flat on your face? The secret, writes Emma Knowles, is double baking.
Note This recipe is based on Stephanie Alexander's recipe in The Cook's Companion.
A soufflé is a beautiful thing. All light and delicate, it's guaranteed to impress dinner guests, not only for its flavour, but also because of its reputation for being notoriously difficult to make. It's a nerve-racking thing, though, whipping up a soufflé. Only the most seasoned of soufflé-makers manages to escape soufflé angst. Even chefs who turn them out 19 to the dozen every night aren't immune. Will it work? Won't it? Fingers and toes tightly crossed does not a relaxed host make.
Fear not, soufflé lovers. There's an alternative. Purists may disagree, but for our money, a twice-baked soufflé is just as good as its single-cooked relative, minus the nail-biting wait. The joy of the twice-baked soufflé is that you can execute the first step hours, or even a day or two, before you plan to serve the finished dish. It's stable enough to hold up for this length of time and then be reheated with no detrimental effect. If anything, there's a bonus to this method. Before its second stint in the oven, the soufflé gets doused with cream and scattered with cheese, which, once cooked, transforms into a molten sauce. Soufflé plus sauce equals perfection.
For all intents and purposes, the first step of the process is the same as for making a regular savoury soufflé. A béchamel base is enriched with egg yolks and flavoured with whatever you desire - cheese is most popular, but you could add slivers of sautéed mushrooms, a handful of finely chopped herbs or puréed blanched spinach, among other things. Then the lot is lightened and aerated by the addition of eggwhites, whisked to firm peaks. And then into ramekins and into the oven to bake. So far, so standard. The difference, however, is that the béchamel base is slightly sturdier than that of a regular soufflé, all the better to withstand being upturned and left to sit for any number of hours. You will be turning the soufflé out of its mould, so it's even more important than usual to ensure the mould is very well buttered and floured.
When first baked, double-baked soufflés will puff and turn golden, but perhaps less voluminously than you'd expect of standard soufflés, again because of their more robust nature. Once the first stage of cooking is complete, stand the soufflés in their ramekins for a few minutes, then turn them out onto a tray lined with baking paper. At this point you can refrigerate them for several hours, or even overnight - they'll be none the worse for it. The soufflés will deflate and look a little sorry for themselves, but that's par for the course. Once cooked again, they'll come back to life.
For the second bake, place each soufflé in a shallow ovenproof dish - a classic gratin dish is ideal, although a shallow soup bowl would work just as well. A good drizzle of pouring cream and a scattering of cheese and then into a hot oven until they're revived - all puffed and golden, sitting in a pool of cheesy sauce. These more-ish beauties are light enough to be served as an entrée, paired with a vinaigrette-dressed green leaf salad to cut the richness. Or make a meal of it and serve with crusty bread to mop up all that cheesy goodness.
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