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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.
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.
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.
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.
Friendly Beaches Lodge, home-base for the four-day Freycinet
Experience Walk, is a true escape from day-to-day life. Guests
arrive by foot along a near-empty white beach, and need a guide to
point out the track to the lodge, so small is its footprint. It's
completely off the grid (yes, no mobile coverage) and after each
day's walk, dinners are eaten by candlelight, having been cooked in
a kitchen with no electric appliances. The oysters are from
Freycinet Marine Farm, the grass-fed beef is sourced by renowned
Bicheno butcher Sirloin Breier, the flathead is caught by guests
while boating off Schouten Island, and the wine is from nearby
vineyards. This experience, along with Bay of Fires Walk and Maria
Island Walk (all on the sunny east coast) and Cradle Mountain Huts
Overland Walk, from Cradle Mountain to Lake St Clair, count among
the world's great guided walks. They share a philosophy of treading
lightly, with minimal impact on the unique environments, but not at
the expense of creature comforts.
Tasmanian Expeditions' walks are more challenging but intensely rewarding, including a nine-day trek along Tasmania's uninhabited south coast in the World Heritage-listed Southwest National Park. And if that sounds too long, Tasmania's 60 Great Short Walks are detailed on Tasmania's Parks & Wildlife Service's website (parks.tas.gov.au).
This article is sponsored by Tourism Tasmania
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