Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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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.
From the best sugar-free Margarita to a Friday night meat raffle: we head to the beach with jewellery designer Lucy Folk.
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.
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.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
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.
"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."
Japan has to be one of the most exciting places in the world to
eat. There are so many perfectionists here who do one thing very
well, and have been doing so for generations. Everyone is so
dedicated; I can't name anyone who's done one thing for generations
in our industry in Australia.
We settled on Japan to open The Apollo because if you can do it there, you can do it anywhere. I'd visited several times with the chefs and we did a lot of research for Cho Cho San. Since we've opened The Apollo we can be in Ginza working on a Greek menu and, at the same time, gather Japanese inspiration for Cho Cho San. It's a good flow. Every time we're there we see something new; maybe new cooking techniques, like the way they use charcoal, or something brand new at the market.
Ginza, which is in the heart of Tokyo, is more spread out than other areas, more of a business district. It's close to the fish markets and there are plenty of izakayas under the train stations, which stay open until five in the morning, but there are more formal Michelin-rated restaurants as well that wind up around 10pm, so it's a good mix. You can have a really good meal for $5 or $150 - it's very diverse. In some areas you feel like an alien, it's so incredibly different, but it's great to feel that. I love it.
Here are a few of the places I've discovered that I like the most:
Hashigo for ramen
Hashigo is all about dan dan ramen, a spicy ramen style based on China's dan dan noodles. There's a choice of roast pork, fried pork, chicken or vegetarian with a spicy sesame or soy broth and three levels of heat. My favourite, though, is the cold spicy sesame noodles.
8-10-7 Ginza, Chuo, Tokyo
Yajima for sushi
This spot isn't actually in Ginza, but in Shibuya. It's a sushi bar that's been around for 52 years. The husband does all the fish, his wife cooks the eggs and rice. It's very fast paced, to the point where you're told to hurry up if you're not eating fast enough. You have a choice of nine or 12 pieces and you are in and out in 15 or 20 minutes, paying around $40 all up. The secret of the house is ageing the fish.
1 Chome-26-31 Higashi, Shibuya, Tokyo
This is a little izakaya with room only for about 12 people. You have to stand to eat and the guys prepare everything in front of you. My favourite dish is the koshihikari rice with egg, parmesan and seasoned soy.
8 Chome-4-17 Ginza, Chuo, Tokyo
Narutomi for soba noodles
At this soba and tempura restaurant, the soba noodles are made in-house twice daily. The tempura selection consists of seasonal vegetables and seafood, and this place is absolute perfection. You'll need to be introduced by a member to get into the restaurant, however - we were rejected the first time we went.
Futaba Bldg, 1F, 8-16-6 Ginza, Chuo-ku, Tokyo
Ginza Music Bar
Here is a fun little nightclub with different DJs playing every night - all vinyl - great drinks, very small.
7 Chome-8-13 Ginza, Chuo, Tokyo, ginzamusicbar.com
The Apollo Ginza, 11F, Tokyu Plaza Ginza, 5-2-1, Ginza,
Chuo-ku Tokyo, theapollo.jp
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