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.
Demand from Australians is opening the door for more
sophisticated options when it comes to high seas and river cruise
Australia's fondness for cruising shows no sign of abating, with 20 per cent growth in the sector every year for the past 11 years, according to industry body Cruise Lines International Association. Operators in local waters including Carnival, P&O Australia and Royal Caribbean are deploying increasing numbers of vessels to Australia to meet growing demand, and an increasing number of premium and luxury international ships are making maiden visits to our shores, along with new vessels launching in popular overseas markets including Europe.
Here's a snapshot of the latest and greatest. P&O World Cruises' Britannia is a recent débutant. The vessel, which carries 3647 guests, was christened in Southampton in March with food and wine curated by British food identities - restaurants by Marco Pierre White and Atul Kochhar, wine expertise from Olly Smith, and cheese selections from Charlie Turnbull. The 14-night round-trip West Mediterranean cruise departs from Southampton on October 9.
France's Compagnie du Ponant ventured into Australian waters for the first time this season with a visit from L'Austral and is aiming to attract Aussie cruisers with sleek new yacht Le Lyrial. It carries just 264 guests and features a chic nautical décor.
The May début of 930-guest Viking Star in Europe marks
the first foray into high seas cruising by Viking River Cruises, with
highlights including a dramatic glass-backed infinity pool off the
ship's stern and Tuscan cuisine by Sydney's own Stefano
In river cruising, new to Australian Pacific Touring's fleet this year are the AmaSerena and AmaVista, with highlights including twin balconies and a heated pool with swim-up bar - rare in this market.
Scenic Tours expanded its fleet of "Space Ships" last month with the launch of elegant Scenic Jasper; features include the lavish one-bedroom corner Royal Panorama Suites, with complimentary minibar, private balcony, butler service, chauffeur service from the airport in some destinations.
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