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.

Black Star Pastry to open in Carlton, Melbourne

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

Knives and Ink chef tattoos

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

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Ben Shewry's favourtie 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.

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.

Seabourn Encore luxury cruise ship

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

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."

Matching wine with Asian food

Leanne Altmann, Supernormal

Leanne Altmann, Supernormal

The diverse flavours of Asia are sending wine lists in exciting and adventurous directions, writes Max Allen.

Leanne Altmann can barely contain her excitement. When the award-winning sommelier was putting together the wine list for Supernormal, Andrew McConnell's new Asian-inspired restaurant in Melbourne's Flinders Lane, she included a few adventurous choices - a smattering of sakes, a few natural, orange wines - as well as the more familiar selection of whites and reds.

"And people responded like I couldn't have imagined," says Altmann. "I thought the quirkier offerings would just be a bit of fun, but they've been walking out the door. There's been an absolute groundswell, particularly among people under 25. They're realising how sake and natural wines match so well with the oily textures and savoury elements and sweetness of a lot of the food."

Supernormal is the latest example of a growing trend in Australia: restaurants matching excellent food inspired by the diverse cuisines of Asia with exciting and just downright delicious wine selections.

Good wine lists are hardly a new phenomenon in Australian Asian restaurants, of course. Those bastions of Cantonese cooking, Sydney's Golden Century and Melbourne's Flower Drum, have long been famous for their big lists, top-heavy with Grand Cru Burgundy and grand Aussie reds. And Melbourne's Asiana won our Wine List of the Year award in 2004, thanks to the obsessions of its oenophile owner, Randolph Cheung.

The past few years have seen wine lists in newer Asian restaurants take a different tack, exploring the less well-known wines of the world - and other drinks such as sake and Sherry and soju - that are often far better matched with the food. Indeed, some of this country's best wine lists are now found alongside Asian menus.

In Melbourne's CBD, the wine lists at twin restaurants Coda and Tonka offer a well-chosen selection of classic and obscure wines to match the Vietnamese and Indian influences of the respective menus. And the punchy Thai food at Cookie is accompanied by one of Australia's most eclectic lists, with entertaining descriptions of almost every wine.

Sydney is similarly blessed: the matching of a wide variety of unusual drinks with the dégustation at Momofuku Seiobo - a cloudy orange wine with one course, perhaps, followed by an exquisite cider with the next - is thrilling; Billy Kwong's commitment to organic, biodynamic and sustainable viticulture has led to a mouthwatering selection of wines; and while the Merivale group's Mr Wong tips its hat to the big, top-heavy list, its Grand Cru Chablis selection is dwarfed by its (arguably far more appropriate) range of rieslings and other aromatic whites.

The phenomenon isn't confined to the major capitals, either. FermentAsian in South Australia's Barossa Valley is one of the best places in the country to drink wine (and eat stunning Vietnamese food), choosing from Grant Dickson's impassioned list, happily with some crazy-low mark-ups. In Hobart, Me Wah is peppered with the kind of artisan bottles you would expect to find in a Surry Hills wine bar, not a Tasmanian Cantonese fine diner.

One of the best examples of this trend is Moon Park, a new Korean restaurant in Sydney's Redfern. Its wine list was compiled by manager Abby Meinke and sommelier Ned Brooks, who used to work at MoVida and is one half of wine wholesaler Brooks&Amos, shippers and distributors of small-production wines. Although it's a single page, the list is rich in textural drinks: amphora-fermented whites, skin-contact orange wines, slinky rosés and a sour, milky makgeolli, a Korean "farmer's drink" made from rice mash.

"Korean food's all about strong texture and flavour," says Brooks. "Think about kimchi: all those tastes of fermentation, of lactic and acetic acid. So we chose drinks that complement that. And it's worked: if I'd given someone a glass of makgeolli at MoVida they would have thought I was mad, but here people love it. We sell more obscure orange wines by the glass than we sell well-known wines like Margaret River cabernet."

For Supernormal's Leanne Altmann, playing with unusual wines and other drinks beside the flavours and textures of Asia has been a revelation.

"My first love is Italian wines," she says. "Tannic, structured reds. But here, those wines just won't work well with the food. It's been so exciting to feel the freedom of exploring these other drinking options."

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