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.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
"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."
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.
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.
Anyone looking for a plate of scallop silk or puffed beef tendons on Crown Street in Sydney this week will be in for a shock: Master has closed its doors.
Opening just late last year, the ambitious Chinese restaurant overtook a space in a pocket of residential housing, one of the few on otherwise restaurant-friendly Crown Street. Though the team knew it when signing the lease, the strict residential zoning laws requiring every diner to be out the door by 10pm, even on a pumping Saturday night, eventually became too difficult to maintain.
"Turning away groups of hungry diners at 8.30pm because we just couldn't seat them and see them out before 10pm was just too tough on the business," says co-owner Jarred Roker. "It's super-frustrating, so we thought we'd do the right thing and shut the doors."
The aim is to relocate the restaurant to a new venue, says Roker, who, along with chef John Javier (and seemingly everyone else in Sydney), has his sights set on the city's CBD. There's nothing locked in yet, but they have a few sites in mind.
"Master's not dead," Roker says. "It's just sitting down until we can open it in a better position. John and I love working together and we're not stopping at this; there's so much for us to do. We've got many, many ideas. We've never had investors; we scrounged every penny we had to open the doors, so we want to do it right."
Watch this space for news on the restaurant's reopening.
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