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 email@example.com 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.
Noosa is still reeling from the shock closure of Berardo's
Restaurant & Bar, one of Queensland's best fine diners.
The 16-year-old venue pulled down the shutters for the final time on Hasting St on Friday, just 11 days after the conclusion of the annual Noosa International Food and Wine Festival.
Noosa Food & Wine Events Pty Ltd, the parent company trading as Berardo's Restaurant & Bar and the Noosa International Food and Wine Festival, has been placed in voluntary administration.
Restaurateur Jim Berardo said the move was swift and unexpected but necessary to prevent the business from trading while insolvent.
"We're just gutted we had to do things the way we did, but we had no choice.
"We were not going to renew the lease [for Berardo's Restaurant & Bar] in September when the lease expired, but the Food and Wine Festival caught us by surprise on a couple of fronts - prices were going up in leaps and bounds for everything but you can't charge any more. It's just like restaurants; prices can't go up."
Ticket sales for festival special events were up on last year but bad weather on the weekend severely affected local attendance and both gate ticket sales and spending were down, he said.
"People spend less on food and wine when it rains because they're ducking for cover. It was a double whammy, with costs being higher than expected. It costs $2.5 million to stage an event like NIFW."
Despite the setbacks, he says he's confident that with the assistance of key partners and local and state government a restructured Noosa International Food and Wine Festival will continue next year.
"We will have to work really hard to make the festival happen in 2016 but I've heard from all the sponsors and they are very supportive. We received more than 800 messages and phone calls over the weekend."
Berardo says he's working through paperwork with the administrators to deal with creditors, but the numbers are still being processed.
"You're dealing with a personal loss as well as the consequences for other people - you just want to crawl into a hole, but you can't. And I'm not going to," he says. "I've never not paid anyone - perhaps I've been a slow payer sometimes - but never not paying and I'd never walk away. I've got to see it through."
Berardo's on the Beach is unaffected and continues to trade as normal.
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