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.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
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.
A sunny, dare I say almost Australian flavour has been
infiltrating the United States in recent years and it's most
visible, naturally enough, in Los Angeles. Squint your eyes at some
of the better breakfast menus in town and you might almost be able
to kid yourself that you're in a lesser-known back-street of Bondi,
albeit one populated with whiter teeth and more aggressively upbeat
It's the brave and the bold breakfaster who chooses to
hit Sqirl after eight; by then the
Silver Lake hordes have descended, clamouring for SoCal-savvy rice
bowls and fancy toast of a higher order. For something considerably
more off the beaten track, consider a visit to South Central (the
Watts Towers are just around the corner, sightseers) and the Los
Angeles branch of Locol. It's a budding franchise from
restaurateur and taco-truck king Roy Choi and San Francisco chef
Daniel Patterson designed to bring good, tasty food to impoverished
neighbourhoods. The prices are low, the flavour-factor is
Driving the resurgence of the Downtown food scene, meanwhile, is
the Grand Central Market, home to vendors
of note both old and new. Hit G&B for what might possibly
be the best coffee in town, and then wander over to the counter
at Wexler's Deli for a
smoked-fish plate to be reckoned with. And then
there's Baroo. Set back on a strip mall on
Santa Monica Boulevard under a faded old sign which just barely
reads "Thai Noodle". Baroo isn't Thai, though, and it doesn't
specialise in noodles. What it does can't really be easily
categorised; chef Kwang Uh is from Korea, and uses Korean
ingredients and ideas, but is just as likely to draw in his
experience cooking in Copenhagen (he staged at Noma) or in Italy or
Spain as he is Seoul. Take his kimchi fried rice,
which Bon Appétit magazine just named its top
American dish of the year: kimchi and seaweed are in the mix, but
the kimchi is fermented with pineapple, the rice is basmati, purple
potato chips and toasted buckwheat bring the crunch, and the whole
thing is fragrant with gremolata and pineapple jalapeño salsa. If
there are linking themes here, in this humble, inspiring eatery,
it's ferments and nourishment. The shelves are stocked with tubs
and jars of wild pickled seeds, black garlic, tepache and kombucha
(elderflower! rose and passionfruit! lemon verbena and yuzu!), and
the vibe is one of discovery and delight.
In terms of staging, Broken
Spanish is a very different beast: a highly
polished operation, beautifully styled, from the superb drinks,
organised neatly under headings like "refreshing shaken cocktails",
to the brightly painted clay jugs that hold the water. But to
assume that Ray Garcia's Los Angeles-Mexican cooking has had the
oomph art-directed out of it would be a grave error. That camote, a
poached purple potato, might be dressed with verjus, chives, chilli
and parsley, but it gets its porky wallop from chopped roasted pig
snout and tail. Not in the mood for pig extremities? No problem:
there's just as much flavour going on in the perfectly vegetarian
tostada topped with carrot escabeche, broad beans and pea salsa
Meanwhile, over on Koreatown, another celebration of Angeleno
food culture. Pot, a newish venture from Roy Choi,
puts the spotlight on American-Korean dining, framing it in a
sprawling space off the lobby of a boutique hotel. Hip-hop thumps
from the speakers, the drinks are listed on the menu as "dranks",
and the menu is peppered with dish names such as "sticky icky" and
"that fish cray": it's a scene. As with Broken Spanish, though, the
slick setting at The Line doesn't mean the food has surrendered its
gutsiness; being offered a bib and a whole roll of kitchen towel
when you sit down can only be a good omen. The hotpots seethe with
chilli and bean paste, while the "beep beep" translates to a rice
bowl crammed with torched sea urchin, mayo and yuzu. Keep it weird,
LA - we love you.
Go further with American Express Membership Rewards. Get to LA from 44,800 points* from Sydney when flying with Virgin airlines.
* Conditions apply: Points amount as at 18 August 2016 and subject to change. T&Cs apply. Points are for one way flights, may vary according to airline and are calculated based on an American Express® Platinum Card on Premium Ascent. Fees, charges and taxes not included.
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