Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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And his lucky host city is…
From an art-fuelled Friday night to fish and chips on the sand, Melbourne is packed with adventure this summer - all of it delicious.
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.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
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.
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.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
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.
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.
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.
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
Expect quality over quantity next time you pop in for a bite between shopping sprees.
Never mind late-night shopping, you'll soon be able to order a Negroni at the new-look David Jones food halls. Rockpool chef Neil Perry has signed on to transform the 178-year-old department store's food business from top to bottom. Stores around the nation will see the benefit of the new partnership, starting at the Sydney CBD flagship store and Melbourne's Bourke Street store in the coming weeks, with other capitals to follow in the lead-up to Christmas.
The overhaul is spearheaded by new CEO John Dixon. Before taking on the top job at DJs in January, Dixon spent almost two decades at Marks & Spencer in the UK, and the success of its market-leading food and wine department is something he hopes to replicate.
"The choice of Neil was a very easy one," he says. "DJs is Australia's iconic retailer, and as Neil is Australia's most iconic chef, it's the ideal partnership. It's so important to have a vibrant, exciting food offering in a bigger retail business. We felt that the time was right to transform it."
Apart from ensuring that the country's best oysters will be shucked to order at the oyster bars, Perry is tight-lipped on the specifics of his plan for the menus and the suppliers for the food halls' deli and meat counters. For now the plan is to shake up the take-home offering as well as the various eat-in bars and outlets. Rockpool's sommelier team will be dispatched to educate staff and expand David Jones' wine section, while Perry will spend significant time beefing up their product knowledge and building on service skills.
One part of the plan Perry has expressed considerable excitement about is sandwiches. Huzzah! "We really want to own that for quality in Sydney," he says, adding that he's currently deep in the testing phase.
There's also an opportunity for the addition of a cocktail menu, which will match the potential introduction of later (and earlier) opening hours. "We'll be working on the David Jones Negroni first," he says.
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