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."

Brika’s Spyros Reviver #2

A Hellenic twist on a hair-of-the-dog classic.

Perth's newest (and only) Hellenic small bar, Brika, specialises not only in mezze-style feasting but also smart Grecian cocktails. Take this riff on the Corpse Reviver #2: it's the same refreshing base of Cointreau, Lillet and lemon juice as the classic, only the gin and absinthe rinse get switched out for Metaxa and ouzo. "The name is an ode to the founder of the Greek brandy, Spyros Metaxa," says bartender Ian Loh. "These were a popular remedy against Perth's summer heat, but they're a great pick-me-up any time of year. One of these and you'll be back to yourself in no time." Brika, 3/177 Stirling St, Perth, WA, (08) 9328 6665.

Pour 20ml Metaxa 5 Star brandy, 20ml Lillet Blanc, 20ml Cointreau and 20ml of freshly squeezed lemon juice into a shaker half-filled with ice. Add more ice, shake hard and fast, and double-strain into a chilled cocktail glass that's been rinsed with ouzo (the Brika team favours the Plomari brand here). Garnish with a lemon twist and serve while it's frosty.

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