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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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."
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.
There's been a 42 per cent hike in the number of people taking ocean cruises in Australian waters in the past year - from 189,796 to 269,915 - according to figures released today by the Cruise Lines International Association (CLIA). And a record 1,058,781 Australians took an ocean cruise last year, up 15 per cent on 2014.
According to the 2015 Australian Cruise Industry Source Market report, Australia is once again leading the global cruise industry in terms of market penetration (the number of cruise passengers divided by the country's population), with 4.5 per cent of the population taking a cruise.
CLIA Australasia commercial director Brett Jardine said domestic cruising continues to capture the imagination of Australians because it offers great value, and allows travellers to "dip a toe" at home first, before venturing further afield.
"It's something very different to the kind of holidays we've been used to in the past," he says. "Domestic cruises give people an opportunity to sample cruising for the first time and find out what it's all about. Once people experience it for the first time they tend to come back for longer cruises to different destinations."
The growth of Australian cruising is impressive. Ocean-cruise passenger numbers have increased on average 19.2 per cent per year since 2006, and in 2015 Australia was the fourth largest market in the world, accounting for 4.6 per cent of global cruise passengers.
Other findings from the report reveal that cruises of four days or less have grown in popularity by 25 per cent and Asian itineraries surged in popularity from 55,000 in 2014 to 95,000 in 2015, a dramatic increase of 71.5 per cent.
"Cruising really does deliver extraordinary value," says Jardine. "People can fly into a region and then sample a really diverse range of cultures within one cruise itinerary."
His predictions for the future of Australian cruising are bullish. "Many years ago we slated 2020 as [the year] we would hit a million Australians cruising, and we achieved that result six years early," he says. "Now, 2020 is the next benchmark, and we think we can hit two million cruise passengers by then."
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