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.
The secret to chewy bagels is in the poaching, the flour and a little hula-hoop action, writes Lisa Featherby.
Note Bagels are best eaten on the day they're made. If you eat them the following day, toast them first.
Legend has it that the bagel, or beigel, was created to
commemorate the Polish victory over the Ottoman Turks in the Battle
of Vienna in 1683, but firmer authority on the matter comes from
Maria Balinska, author of The Bagel: The Surprising History of
a Modest Bread, who believes it's more likely the bagel
originated in Eastern Europe's Jewish communities. Indeed, the
earliest printed mentions of the word "bagel" are contained in the
1610 statutes of the Jewish community of Kraków. But variations,
and perhaps ancestors, of the bagel can be found across the globe:
in the vesirinkeli of Finland, the girdeh nan of Xinjiang, China,
and the tarallo of Puglia.
Bagel dough starts as most doughs do, with flour, yeast, and milk or water. Butter and eggwhite lend richness and density, while salt and sugar give the bagels their slightly salty-sweet taste. Bread flour, which has a higher percentage of gluten than other flours, helps give bagels their distinguishing chewy texture.
The main point of difference between bagels and other breads is that bagels are poached before baking. Poaching adds moisture, which makes the dough chewy and prevents a crisp crust from forming when it is baked. The longer the bagel is poached, the chewier the result. Montreal-style bagels are poached in honey-sweetened water, but we've followed New York's lead and gone unsweetened.
Like any yeast dough, bagel dough needs time: time for the yeast to activate and time for the dough to prove. Start by heating the milk, butter and sugar until they're tepid; this temperature is optimum for activating the yeast. When it's frothy, add the eggwhite, salt and flour, and knead the mixture into a smooth dough.
The dough is then proved, but only lightly, and this is important: for dense, chewy bagels, don't allow the dough to grow beyond double its original size.
To shape the dough, follow one of two methods. The first involves rolling each ball of dough into a cylinder, tapering the ends, and then pinching the ends together to form a ring. The second method - and the one we prefer because it's faster and fun - involves poking your finger through the centre of each ball to make a hole and then spinning the dough around your finger, using a hula-hoop action, to create a ring large enough to allow room for the dough to expand during poaching and baking.
To aid in poaching the bagels, place each one on a small square of baking paper. This makes it easier to transfer them to the boiling water without scalding yourself. After poaching, brush the bagels with eggwash - it'll give them a lovely golden shine once they're baked. Leave them plain if you like, or top them with a scattering of sea salt flakes or sesame, poppy, even sunflower seeds.
Bagels are best eaten on the day they're made, but to refresh them the next day, just give them a light toasting. When it comes to toppings, a Jewish or New York style sandwich filler is a good place to start. Try quick-pickled mackerel with spicy salad greens, mayonnaise and mustard, or pastrami, dill pickles and melted cheese, or our simple egg, shallot and dill salad. Or you could take your lead from the staff of London's famous Beigel Bake, who've been selling bagels filled with salted beef or smoked salmon and cream cheese from their Brick Lane bakery for more than three decades. We recommend a few dill pickles on the side for good measure, regardless.
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