Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
Welcome to the largest private collection of Burgundy and Bordeaux in the southern hemisphere. You’re now allowed to step inside.
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.
To mark our 50th anniversary, we collaborated with Patron Tequila and Neil Perry to create a Mexican-themed birthday feast.
The chairman and CEO of AccorHotels Asia Pacific, Michael Issenberg, tells us his travel habits - from his pre-flight to the best ways to pass the time in the sky.
At Momofuku Seiobo the food of Barbados has been given a new voice in the most articulate way, writes Pat Nourse, and it’s performing on song.
The Everleigh's Michael Mudrusan and Zara Young share their favourite cocktail for every summer occasion, from poolside afternoons to Christmas Day.
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.
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.
"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
"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."
Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.
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.
44 Pupusas, Gorman House markets
Parting with these tortillas is especially tough when you know that you won't set eyes on them again for a full week. They're a specialty of the Salvadoran food stall at the Saturday morning markets at the Gorman House arts centre. Filled with refried beans, cheese or both and slathered with chilli sauce, they're a robust start to the day, perfect for chillier mornings. Gorman House Markets, Saturdays, 10am-3pm, Gorman House, Ainslie Ave, Braddon, ACT
45 The German farmer's breakfast, EU Café
The German farmer's breakfast is exactly as far from dainty as it sounds - an honest and hearty serve of roughly chopped potato, egg, ham, and other farm-fresh produce. If you're up for further European enlargement, consider crossing the Channel for the EU Café's Big Ben Breakfast. 2/4 Barker St, Griffith, ACT, (02) 6295 6915
46 Crumpets, The Chelsea
You know those factory-made round crumpets? These are nothing like that. Oval shaped, light and fluffy on top, dense and chewy on the bottom, there are two to a serve and they're beautifully partnered with a choice of organic honey or raspberry butter. Another reason to get up in the morning. The Chelsea, The Barracks, Shop 2, 5 Petrie Tce, Paddington, (07) 3367 1288
47 Natto rice bowl, Chado
It's a bit of a stretch because Chado isn't technically open for breakfast (it opens at 11am), but one person's lunchtime is another person's breakfast, and this natto rice bowl, which celebrates the mucilaginous pleasure of fermented soy beans, is a great savoury breakfast - pure umami. 134 Elizabeth St, Hobart, Tas, (03) 6231 6411
48 Assiette of roast mushrooms, Mantra on King
The open fireplace is welcoming through winter, and locals tend to linger on Sunday mornings, browsing over newspapers and good coffee while savouring hearty breakfast plates, such as a rich mixture of roasted portobello, swiss brown, white and field mushrooms on thick slices of fig and fennel bread, topped with parmesan, rocket and walnuts. 36 King William Rd, Goodwood, SA, (08) 8377 7201
49 Har gau, Fisherman's Wharf Seafood
Where better to seek the best prawn dumplings than at the nation's best-situated yum cha restaurant? Here, in a space replete with windows and water views atop Sydney Fish Market, you'll find har gau resembling happy little clouds packed with contradictions of lightness and density, softness and crunch. Now pass the chilli sauce. Level 1, Sydney Fish Market, Bank St, Pyrmont, (02) 9660 9888
50 BLT, Pearl Cafe
It's a BLT but not as you know it: in place of bacon we find sobrasada, Spain's spreadable pork salami, thickly smeared on organic bread. Where you'd normally find iceberg, there's a neat thatch of locally grown rocket splashed with EVOO and a sploosh of creamy organic quark. Chef Haidee Petersen's house-made organic green tomato pickle tops it all off. Pearl Cafe. 28 Logan Rd, Wooloongabba, Qld, (07) 3392 3300
51 Piña colada pancakes, Grub Street
Who doesn't love a breakfast dessert, especially when its coconut and pineapple flavours bring back memories of cocktail indulgences. A stack of coconut pancakes sits on a puddle of zingy and zesty lime curd with coconut ice-cream and pineapple hot from the grill. Grub Street Eatery, 440 Samford Rd, Gaythorne, Qld, (07) 3855 9580
52 Soft-boiled eggs and soldiers, The Hardware
It's play-time for grown-ups: two textbook soft-boiled eggs teamed with three toasted sourdough soldiers topped with an ever-changing variety of good stuff, perhaps trout tartare, or asparagus and Valdeón, or chorizo and romesco. 120 Hardware St, Melbourne, Vic, (03) 9078 5992
Want 43 more great breakfast ideas? Check out our great breakfasts feature.
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