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.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
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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.
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.
"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.
1. Golden Leaf
Hong Kong is also home to some of the great hotel restaurants of
the world. Grand Cantonese dining and five-star Asian hotels seem
to go together like ginger and spring onion, so it'll come as no
surprise to learn that the luxury groups have some of the strongest
claims to yum cha excellence in town. This gilt-edged basement room
goes with the more-is-more approach: check out their har gau see
fresh prawns and bird's nest steamed in a delicate dumpling shroud
decorated with entirely unnecessary but completely pretty gold
leaf. The humble pan-fried turnip cake, meanwhile, gets racy with
coin-like slices of fresh scallop and a hill of pork floss. They
also do one of the finest examples of warm sweetened bean curd in
syrup you're likely to see, something that's all the more swish for
not being served from the usual wooden bucket.
Conrad Hong Kong, Pacific Place, 88 Queensway, Hong Kong, +852 2521 3838
2. Lung King Heen
Hong Kong's sole three-star restaurant also happens to be the only three-starred Chinese restaurant in the world. Michelin doesn't actually say whether they've given this polished room, with its splendid harbour views, its maximum rating on the strength of their dinner menu or their dim sum, but you can rest assured that this is yum cha of a higher order nonetheless. Consider baked goose "puffs" with chestnut or lobster and scallop steamed in fine dumplings. Charcuterie is a strength - the crisp pork belly is a must - and it's fascinating to see that chef Chan Yan Tak complements his famed house-made XO sauce with a version of the same that is, wait for it, entirely vegetarian. (It goes very nicely with the pork.)
Four Seasons Hotel Hong Kong, level 4, 8 Finance St, Central, Hong Kong,+852 2196 8888.
3. Man Wah
This is undoubtedly Hong Kong's most attractively appointed traditional Chinese restaurant. It offers views from a room on the 25th floor that sparkles with golden birdcage-like lanterns; the service is gilded with a rich alloy of experience and gentility that leaves its competitors for dead. The tables aren't especially numerous, and there's plenty of room to breathe. The classics of yum cha, whether it's the cumulus-light char siu bau or the wonderfully clean-tasting siu mai are rendered with vigor, while the more innovative dishes - pan-fried rice noodle rolls showered with golden shreds show keen enough judgment and restraint that they fit into the rest of the service seamlessly. While the custard tarts are a must, this is also somewhere you can consider dessert with confidence. The pear, poached to delicate submission in a sweet syrup made tangy with dried citrus peel, is quite something, as is their unusual sweet eggplant number.
Level 25, Mandarin Oriental, 5 Connaught Rd, Central, Hong Kong +852 2825 4003.
4. Luk Yu Teahouse
Yum cha is, at heart, all about drinking tea, and that's long been the focus here. Luk Yu, with its timber booths, slowly turning black ceiling fans and leadlighting is something of a landmark and a throwback to an earlier age, whether it's the stern and serious doorman, the seriously long-in-the-tooth waitresses or the dishes they walk around the rooms on trays slung from their shoulders. Prawn in the siu mai? Forget about it. The selection of dumplings and the like is, compared to the modern-day places, very small, but what they do, they do well. The range of teas, though, is seriously impressive, and it's interesting to note that some of the older regulars - some of the city's more venerable tycoons among them - bring their own leaves.
24-26 Stanley St, Hong Kong, +852 2523 5464
5. Lin Heung
If the other restaurants we've mentioned here cast Hong Kong dim sum in a light that makes it seem far more genteel than anything you're likely to encounter in Australia, Lin Heung more than redresses the balance. Chaotic, noisy and brightly lit to the point of being painful even to the non-hungover, it's one of the few old-school yum cha places left in the heart of the city. This is old Hong Kong, so don't take English menus or English-speaking service as a given, and don't assume the spittoons are merely decorative. It's sink-or-swim here: you have to push to grab a seat from a departing diner, and if you're new in town, watch your neighbour for cues on how to scald your chopsticks and bowl in hot water from the enormous tea kettles before you dig in. The food pretty much matches the décor: big, grunty dumplings hewn from chunky cuts of meat and fat with the odd bit of liver and intestine thrown in for good measure.
160-164 Wellington St, Central, Hong Kong, +852 2544 4556
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