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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.
First they took Macleay Street. Now it's Tokyo's turn. In what
may turn out to be the opening of the first modern Greek restaurant
in the Japanese capital, Sam Christie and Jonathan Barthelmess are
putting the finishing touches on a sister to The Apollo, their Sydney smash-hit - in
"Do a quick internet search and you'll find that even in Tokyo, a city of some 88,000 restaurants, the total number of Greek eateries doesn't reach 10," wrote The Japan Times recently. For Barthelmess it seems like a no-brainer. "The hardest thing has been finding producers," he says. Things the chef takes for granted in Australia, such as Greek cheeses, or even a steady supply of lamb, are proving more challenging. "We want it to taste the same as Sydney."
So much so, in fact, that the opening menu is almost the Sydney
menu verbatim, right down to the onion and vine-leaf pork parcels,
the wild weed pie, the sardines with chilli, lemon and parsley, and
the feed-me banquet menu. One notable addition is more beef - cuts
from Japan and Australia, grilled over charcoal.
The freshness of the seafood in Tokyo and the quality of the pork has been as much a win for the kitchen, Barthelmess says, as the pricing and availability of excellent wines has been for Christie and the front-of-house team. "And it's just much easier to find artisans to work with here."
The restaurant, which opens at Easter, is on the top floor of the new "luxury retail hub" Tokyu Plaza Ginza, and Sydney designer George Livissianis, who first made his name in the restaurant world with the original Apollo fit-out, is responsible for the look.
Barthelmess, who will relocate to Japan while the Sydney-trained kitchen team finds its feet, is thrilled with the whole project. "I'm really, really happy about it. It's going to be a lot of fun."
The Apollo Ginza, 11F, Tokyu Plaza Ginza, 5-2-1, Ginza, Chuo-ku Tokyo, theapollo.jp
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