Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Acting as an all-encompassing sensory and educational space, Handpicked Wines’ new flagship urban cellar door on Kensington Street in Sydney’s Chippendale is as strikingly designed as it is useful.
Sharp design with a lifestyle mindset, East is a business hotel with personality.
Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
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.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
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.
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.
The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.
It was a whirlwind romance but she was swept off her seat.
Madeleine West spills on her life-changing Italian
Dean Martin is pumping from the speakers, the inch-thick menu boasts 43 pizzas with a minimum of 12 toppings each, and the "traditionale" dessert selection is really just 23 interesting interpretations of Nutella... The good folk at Urbanspoon must have been on autopilot when they recommended this joint, I think.
Bitter experience has taught me that should a restaurant bear the title "authentic" in its name or menu, it'll be anything but, so make your excuses and leave. Should the counter feature an extended glass cabinet groaning with gateaux that would shame Marie Antoinette's wig, exit immediately. Should you spy the kitchen sending out a pizza bearing pineapple, peri-peri sauce or tandoori anything, run.
All I want is a specials list determined by seasonality, not cheffy showmanship, nonna hand-rolling cannoli in the kitchen, and a grumpy barista muttering "Americano" should I dare order coffee with milk after noon.
Call me picky but, my fellow cuisine crusaders, as you well know, when you have partaken of true Italian, there's no going back. The days of delivery pizza are done.
It happened to me one summer in Venice. Burano to be specific, that gorgeous little isle on Venice's doorstep, famous for lace and its citizens' century-old penchant for using the entire Dulux colour chart when painting their houses. Local legend whispered of a dining institution on Burano, a seafood restaurant beyond compare, that harvested the treasures of the Venetian lagoon and the Adriatic, and organic produce sourced from its neighbouring islands to create the kind of dining experience that makes memories.
I was sceptical. After all, there was spag bol on the room service menu.
A short water-taxi ride and exorbitant fare brought us virtually to the doorstep of Il Gatto Nero, the black cat, which would cross my path, prove my undoing and spoil me for Italian food forever.
My epiphany began with prosecco - what else? - and the breaking
of bread, in this case slabs of warm, chewy ciabatta getting cosy
with puddles of bitey olive oil. Balsamic is tolerated but why
fiddle with perfection? A Soave Superiore Monte Ceriani marches
out, trumpeting an invigorating antipasto misti of razor clams,
comb shells and scallops pan-tossed in garlic, onion, a glug of
Chianti and fresh parsley. Hold the dish to your ear and I swear
you'll hear the sirens call, especially when morsels of baked
turbot join the fray.
With barely time to draw breath, let alone digest, a Bianco Trebbiano e Cococciola is mobilised by our diligent sommelier, Massimiliano, son of the chef and owner Ruggero Bovo, to best combat the flurry of lovingly made pasta about to arrive. We're helpless to resist.
Bigoli en salsa, a thick spaghetti tossed in sardines and onion, issues the first challenge, followed by the force of risotto Burano, made with local ghiozzi fish, and their famous tagliolini with spider crab and chilli making up the trifecta.
A well-rested Amarone arrives unbidden (didn't see that coming), heralding a deceptively simple seafood grill, difficult to fight, impossible to resist: cuttlefish, sardines, monkfish and scampi, ably backed up with a tangy mixed-leaf salad.
Sorely tested and having fallen at every culinary hurdle, we're threatened with a Tocai and that most clichéd of Italian desserts, tiramisù. I'm not sure whether it was the precise lines of liquor-addled cake fingers, the heady decadence of the mascarpone-rich cream, or the deep end-notes of grated couverture on top, but this particular example of the famous dessert was bellissimo - nay, amore at first sight. Yet its menu description as mere "espresso cake" was so humble, so underrated, such extreme understatement, I'm pretty sure I wept, and no one was choppin' no onions.
Perhaps it was dégustational overload but I suspect it was my old self, who was satisfied by a Hawaiian and a mid-price red, who wouldn't complain even though she knew the last ocean her marinara swam in was the brine in the bottom of a can, who could still sleep at night despite the presence of freeze-dried onions loitering in her pantry since Mr Whippy was the only food truck in town. That old me was slipping beneath the waves off the coast of Venice, defeated by one perfect meal with nary a scrape of Nutella in sight.
+ Actress Madeleine West stars as Danielle McGuire in Nine's new series Fat Tony & Co.
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