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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.
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13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big 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.
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."
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.
Adriano Zumbo will open a high-tea salon next month in the
400-square-metre South Yarra space once inhabited by George
Calombaris's MamaBaba and Manu Feildel's short-lived Le Grand
Fancy Nance, named after Zumbo's mum, Nancy, will feature a typically exuberant Zumbo take on the traditional high tea, ditching tiered cake stands and formulaic cake/scone/sandwich offerings for a dégustation-like experience with morsels arriving at the table one at a time.
"For me, high teas are a bit boring," said the Sydney-based pâtissier. "They're all doing the same thing with standard cakes and scones. I can see a real opportunity to do something different."
Zumbo's menu is still in development, but he says the sweet and savoury flavours will be "a bit of fun" and will change constantly, although they won't be themed.
"It won't be Willy Wonka or Marie Antoinette," he says. "We want it to be a fun, relaxed place for people to come and enjoy each other's company with sweet and savoury treats."
Set next to Zumbo's successful Claremont Street pâtisserie, Fancy Nance will also include a cocktail bar and bakery café.
Melbourne designers Studio Tate have been tasked with the makeover and are using soft booth seating, low dividing walls and trademark flashes of hot pink and brass to break up the space.
"Everything's already here with a kitchen and the bar… it's just missing a bit of soul," Zumbo says. "So we're introducing some colour and design to bring it to life."
The colour and design flair, Zumbo says, are a part of the homage to his mother. "Mum used to love getting dressed up, so I used to call her Fancy Nance," Zumbo explains. "When I was a kid growing up in Coonamble [on the New South Wales western plains], I used to walk 10 metres in front of her because I was embarrassed. Sometimes it was like she was going to meet the Queen."
What better aesthetic model, then, for a high tea salon?
Fancy Nance, 21 Daly St, South Yarra, Vic
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