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.
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.
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.
"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
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.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
"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."
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.
A new property in Adelaide combines character with
Adelaide's arrival as a gastro-cultural hotspot has been hamstrung by a lack of desirable hotels - something the new 170-room Mayfair Hotel aims to change.
A $55 million investment by Adelaide-based Adabco Group has seen patient rejuvenation of a heritage-listed 1930s building that was once home to an insurance company. Commanding a major intersection in the centre of Adelaide's CBD, the boutique hotel embraces classic style with a contemporary twist.
Interior design by Bates Smart picks up bold, oblong Art Deco lines, defined by glossy black, stark white and cool slate colours, framing cut-crystal lamps and bold mirrors.
While not presenting grand extravagance, Mayfair Hotel offers a dash of flair in its new four-floor annex - referred to as "the jewel box" due to its diamond-patterned metal cladding - linked to the original heritage-listed building.
A low-ceilinged lobby is underwhelming and lacks a sense of arrival, but closer observation reveals pretty couch fabrics, cushions and two concealed lounge areas shielded from the view of those arriving at the hotel.
The biggest dazzle at the property, however, will be launched in the next few months. Named after the building's original architects, the Hennessy Lounge will occupy the hotel's top floor. This refuge, with a private lounge and bar, and breathtaking views of the city, will be reserved for the exclusive use of the hotel's executive-floor guests. In the floors below, rooms in different configurations - designed to fit like pieces of a puzzle within the heritage frame of the building - feature custom-designed beds.
Mayflower Restaurant in the basement has chef Bethany Finn cleverly reviving classic hotel cuisine with a playful contemporary accent, although it's a hidden gem buried from public view down a staircase. Café 55 at street level introduces passing pedestrians to the hotel's food offerings, with coffee, pâtisseries and take-away lunches.
Rooms from $200 per night. 45 King William St, Adelaide, SA, (08) 8210 8888
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