Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
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.
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.
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.
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.
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.
"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.
The clock is ticking, Sydney. Christine Manfield has just five
more weeks left in her cameo at Berta, and that means just five
more Tuesday-night Sagra dinners. On the strength of last night's
showing, that means you have just five more chances to get in on
one of the best deals you'll see in Australian dining in 2015: a
generous four courses from one of the most distinctive chefs of a
generation, for just $65.
Under Berta's founding chef O Tama Carey, Berta's Sagra nights gained a cult following for their inventive celebrations of a single ingredient each week, and Manfield, who shares the kitchen with new chef Jamie Irving (pictured), has embraced the tradition.
Though Manfield said she thought choosing eggplant, her favourite ingredient, for her maiden voyage last night was cheating, the army of her fans who marched through the door for the two seatings were rapt.
The antipasti made a very welcome opening salvo, not least the sweet-sour spiced eggplant and peppers stained with turmeric, and focaccia spread with salty eggplant butter.
Pappardelle tossed with a ragù of eggplant and slow-braised duck followed, its duck liver-boosted richness complemented neatly by a nebbiolo grown in Lombardy, and then a fillet of wild kingfish, fat and juicy on a bed of warmly spiced honey and harissa eggplant.
And to close? A clean, crisp pear and ricotta chocolate tart freshened up with yoghurt sorbet, all the more delectable for its pairing with a glass of Piedmontese brachetto.
The challenges presented by the size of the kitchen and brigade were refreshing, Manfield said. "I kept wanting to add another element to the dishes, but had to keep batting my hand away." The result was a winning balance of Berta's trademark restraint and Manfield generosity.
Next week it's the Sagra of Autumn Milks, which will make use of cow, goat's and sheep's milk in curds, whey, cheeses and more. On Tuesday 12 May, Manfield won't be in the kitchen, but Irving will present a menu of grains and greens they've designed together, then on the 19th she's back for quince. The 26 May Sagra will be "going nuts" and then, for the finale of her time at Berta, it's the Sagra of Wild Things (From the Sea).
Manfield will be cooking alongside Irving and sharing duties writing the regular à la carte menus over this period too, of course, but there's something special about these mini-festivals - not least their outstanding value.
As Manfield says with a twinkle in her eye, "See you next Tuesday."
Berta, 17-19 Alberta St, Sydney, (02) 9264 6133
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