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.
Spring has sprung all right. Just ask Alex Elliott-Howery - who
has opened a new branch of Cornersmith, Sydney's favourite
all-pickling, all-upskilling, community-friendly café at a new site
in Annandale in the city's inner-west.
The new café is part corner store, with a greater takeaway focus. It has all the café mod-cons for eating in, but is also set up for customers who want to grab their food and head across the road to Hinsby Park.
Elliott-Howery and her husband, James Grant, opened the original Cornersmith on Illawarra Road in Marrickville in 2012. Their Picklery, home to Cornersmith's open-kitchen "school" and shop, followed in late 2013.
The Annandale edition has a similar vibe to the mothership (and not just because it's another light-filled corner building). Set in what was once a milk bar, the new digs are almost twice the size of the first Cornersmith and have outdoor seating.
The deli section stocks Kristen Allan cheeses and yoghurt, Bread & Butter Project baked goods, charcuterie, olives and the full spread of Cornersmith pickles, preserves and chutneys. "Lots of picnic-type things and there are picnic rugs to borrow," says Elliott-Howery. "We're taking the European approach and encouraging people to buy things and take them outdoors."
The store also sells a number of Cornersmith's favourite small-scale produce to take home, including Country Valley milk from Picton, Nonie's gluten-free bread, free-range eggs sourced by Egg Lady Deliveries and Pepe Saya butter.
Chef Sabine Spindler has returned from a year's sabbatical in Europe to look after the café menu, which she says is "even more produce- and producer-focused than what we've done in the last few years", and follows the same all-day format as the original.
"They work in very low-fi conditions in Marrickville, but Annandale's full kitchen will give us more of an opportunity to push it further," says Elliott-Howery. That will equate to the kitchen getting even more creative with waste - fermenting pea shells and using the juice, for instance, and growing kefir grains for kefir butter. New menu items include the likes of pitch-black bread (made by Nonie's with activated charcoal, black quinoa and cracked buckwheat flours) topped with pickled baby eggplants, broad beans, peas and Kristen Allan's buttermilk ricotta. There's also a cheese and pickle toastie, and a pita with blackbeans, pineapple sambal and fresh goat's cheese.
Cameron Krone of Sydney firm Smith & Carmody has designed the sleek new space (he did the other Cornersmiths, as well as Chippendale bakery Brickfields). It's inspired by the colours of the Australian bush and features a moss-green counter and leather, touches of pink marble and plenty of pale timber.
Since opening in Marrickville, Cornersmith has become a local poster-child for fermenting, pickling, minimal waste and keepings things close (the Picklery hosts classes in everything from cheese-making to turning your vegetable scraps into natural dyes).
"Annandale people are really involved in their community and proud of it, which is what we're all about," says Elliott-Howery. "We love Marrickville, but this is a new adventure for us."
Cornersmith Annandale, 88 View St (corner of Piper St), Annandale, NSW, open seven days Mon-Fri 7am-4:30pm, Sat-Sun 7.30am-4pm, cornersmith.com.au
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