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.
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.
"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."
When the master of Thai food pinpoints anything as his favourite, we sit up and listen.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
Time to get your zucchini pancake and fried chicken fix. The team behind Redfern's Moon Park has announced they will not renew the restaurant's lease when it comes to an end in September this year, just shy of three years in business.
Rumours of a relocation have circulated for a while now and potential sites have been inspected all over the city, including Barangaroo, but nothing has been the right fit so far. For now co-owner Ned Brooks is looking to focus on his wine-importing and distribution business, Brooks & Amos, and also the birth of his first child, while co-owners and co-chefs Ben Sears and Eun Hee An focus on spending more time with family and friends. Both chefs will also travel back to Korea to spend time in Hee An's homeland.
"We're very proud of the restaurant's achievements, being listed as number 58 in the Gourmet Traveller restaurant guide two years in a row has been a really big accolade," says Brooks. "When we opened there was a lot of hoo-ha about Korean food being the next big thing, and that sort of remains to be seen, but three years later we're still really busy. In the end we're not so much about being a Korean restaurant as we are just a great drinking and dining destination. But for now it's just time to focus on other things outside the restaurant."
It's a destination that'll be missed. Service will continue as normal up to June 18, when Hee An and Sears travel to Lombok for a cooking demonstration. Then from July 5 Moon Park will revert to a single set menu highlighting brand-new dishes and some classic hits from the early days. Look out for the poached chicken with rose petals and pine nut sauce, and the ultra-popular sea biscuit - Sears and Hee An's sea urchin on a flaxseed cracker.
Moon Park's final service will be September 24.
Moon Park, 34 Redfern St, Redfern, NSW, Tues-Sat 5.30pm-10pm, moon-park.com.au.
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