The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

The Bar at the End of the Wharf's Big William's Warmer

Lusty, boozy, potent and ever so slightly lewd, it's a cocktail tribute to the Bard from a theatrical watering-hole.

Remarkably little is known about Shakespeare's private life, and even less about his cocktail drinking habits. Given that the English language's greatest writer died a good two centuries before the invention of the cocktail, however, it's probably safe to say he wasn't that big on them. Had he encountered his namesake winter-warmer at the new bar at the Sydney Theatre, however, we're certain he'd have been moved to compose a 155th sonnet to celebrate its restorative powers. The Bar at the End of the Wharf, Sydney Theatre, Pier 4, Hickson Rd, Walsh Bay, NSW, (02) 9250 1761. 

BIG WILLIAM'S WARMER
Pour 50ml Pusser's rum, 10ml Heering Cherry Liqueur, a dash of rhubarb bitters and a dash of sugar syrup into a shaker or bar tin half-filled with ice. Shake well and strain into a cocktail glass. Garnish with a curl of flamed orange peel and serve. (To flame the peel, squeeze the coloured side of the cut rind towards a lit match, then drop the rind into the drink; done right, this should release a squirt of citrus oils which ignite in a small burst of flame, imparting a slightly smoky flavour.)

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