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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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."
Lunch Tue-Sun noon-2.30pm
Dinner Mon-Sat 6pm-10.30pm
Flying Fish presents questions. The room, at Pyrmont's historic Jones Bay Wharf, is all industrial elegance. There are water views, but of a workmanlike slice of harbour. Prices are big-night-out, the wine list vast and thoughtful, and yet there's a casualness to the experience. Perhaps that's why the kitchen pushes so hard with clever combinations and unusual ingredients. So an entrée of yellowfin tuna tartare is served with puffed pork crackling, sticky-sweet black-pepper caramel and grapefruit. Eggplant cooked in miso and a swirl of umeboshi mousse add sweet and sour notes to a robust piece of toothfish. Creamy polenta brings a comforting touch to lamb "eye of loin", the saltbush and edamame providing the earthy crunch. By dessert, the brakes are applied. A dish of coconut textures with sheep's milk yoghurt, eucalyptus caramel, mango and lime speaks to the season, the aspect and the menu's Asian accents.
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