Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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And his lucky host city is…
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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.
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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."
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.
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.
Lunch Wed-Sun noon-3pm
Dinner Fri & Sat 6pm-9pm
As one of Victoria's top wine regions, the Mornington Peninsula is lauded for its pinot noir and chardonnay, and Paringa Estate produces some of the finest. Thankfully, its unfussy, casual-yet-spacious restaurant with requisite bucolic views offers excellent dishes to complement the estate-only wine list. The poached quail with wild mushrooms - a mélange of pine, grey ghost and slippery jacks - and its subtly flavoured stock partner brilliantly with pinot noir. A robust, textural chardonnay demands the vegetarian rotolo - a cylinder of pasta filled with a farce of garlicky roasted pumpkin, spinach, ricotta and parmesan, then sliced and topped with sautéed baby zucchini and their flowers, while a tangy mustard-fruit sauce cuts through the dish's richness. Shiraz also features here and is best matched with a grilled wagyu rump served with toasted brioche crumbs and ribbons of beetroot. A coffee parfait makes for a fond farewell.
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