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.
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 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.
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.
CEO of Blackmores Christine Holgate tells us her travel tips.
Where do you travel regularly for work?
"I spend a lot of time in Melbourne, as well as in Singapore, Shanghai and right across South East Asia."
How often are you away?
"About 150 nights a year for work and personal reasons. Blackmores has a growing international business, and I visit my family in the UK as often as I can."
Suitcase of choice?
"Currently I'm using a Rimowa suitcase - it's like a little metal tank. Because I travel so frequently, my life is in that little case and I know it's all safe."
"I'm usually working in the Qantas lounge until the minute I have to board."
Essential cabin item?
"A tube of Blackmores Natural Vitamin E cream, Blackmores Bio C to support my immunity, and my iPad."
"I take out my laptop as soon as I'm able and work away until it runs out of charge, then I'll try to sleep. I don't often eat on flights - just cheese and biscuits, if anything."
Roll or fold?
Who do you fly with when you're working?
"Qantas, because every country should have a strong national airline, and it's important to support them."
Aisle or window?
"Always the window."
Favourite airline lounge?
"Qantas First Class International in Sydney."
Favourite hotels for business?
"It's hard to choose between Grand Hyatt Melbourne and Grand Hyatt Shanghai - both deliver exceptional service, have stunning views and are in the heart of the city. They offer canapés in their club lounges every evening, which is a great, safe way to grab a bite when I'm travelling alone."
How do hotels get it wrong for business travellers?
"Being English-born, I love a bath - and they're few and far between. Having said that, most hotels do a great job for business travellers. I spend so many nights in hotels, all I really want is white sheets, BBC News and an ironing board."
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