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.

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.

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

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.

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."

Bar Exuberante preview

Matt Bax, Bar Exuberante

Matt Bax, Bar Exuberante

Two years ago, Matt Bax closed the doors to Der Raum, the game-changing Melbourne bar recognised as one of the world's cocktail trailblazers. Bar Económico took its place - a rollicking "rum brothel" and roaring contrast to the polish and price-point of its predecessor. Tomorrow, though, Bax brings a little bit of that Der Raum magic back with Bar Exuberante, a slick 14-seat complement to its more gregarious sister on the same site.

"They are totally separate but both rooted in rum culture," says Bax. "Just different ends of the spectrum."

The Exuberante end is fine rums and cocktails kicking off at a not-inconsiderable $22 a pop. "Some of Der Raum's famous creations have been revived and, I'd say, improved," he says. "The fanciness is back in Richmond."

Der Raum's famous Hot Cold Piña Colada makes a comeback, while the BX Cocktail No.1, a variant on Der Raum's New York Minute, comprises Carpano Antica Formula vermouth, Luxardo Maraschino, robust barrel-aged bitters, macerated roasted Guatemalan coffee beans and Ron Zacapa 23-year rum.

"Our Zombie, Daiquiri and Mojito are by far the best I've ever tried," Bax says. He checks himself: "I'm a biased, arrogant bastard, but I'm happy to stand behind that claim."

Drinkers who don't dig on rum aren't left sucking their thumbs, either. Bar Americano's Negroni has migrated south of the CBD and the 1864 Manhattan from Der Raum makes a reappearance.

Bax has lost none of his flair for detail. The ice, as at Bar Americano, is branded. "Of course it makes our drinks taste better," he quips. He's lost none of his taste for top-dollar offerings, either, but you get what you pay for. There's a $30 cocktail, The Airmail, which comes with a letter from one of the world's leading bars (Artesian in London, perhaps, or New York's Attaboy). "You also get to send a letter back," says Bax, "all included in the price of the cocktail." Der Raum's flavour chart is back in the form of a cocktail clock, and the rum list has been simplified into a dart board-inspired target.

"Anyone can, in theory, pick the perfect cocktail or nip of rum without knowing anything about either liquid," says Bax. "It took me about six to nine months to get these two features perfect."

As for the theme, a sort of imperial-era hotel chic: "It's the love child of every pompous hotel I've ever stayed in," he says. "I cringed when I later heard about Wes Anderson's Grand Budapest Hotel coming out, but I'm a massive fan so I don't care about the comparisons."

Bar Exuberante, 438 Church St, Richmond, Vic, (03) 9428 0055

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