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 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.

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.

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

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."

Earl’s Juke Joint team to open new tiki bar

The team behind Earl's Juke Joint in Newtown will open a second bar in Sydney's inner west this spring. Jacoby's will take its cues from the dark underbelly of tiki culture and David Lynch.

The idea came to Earl's co-owner Pasan Wijesena, general manager James Fury and Adrian Sanchez (formerly of Shady Pines) last year while drinking at Tiki-Ti in Los Angeles. "In all our travels, we always end up loving tiki bars the best," says Wijesena. "The laid-back vibe, the music, the kitschy fit-outs - what's not to love?"

The upcoming bar takes its name from a character in David Lynch's '90s television series, Twin Peaks: Dr Lawrence Jacoby, Laura Palmer's psychiatrist, who was a tiki obsessive. "We love the noir, darker aspects of tiki culture," says Wijesena. "At the end of the day, you're drinking out of a shrunken head."

Jacoby's focus will be firmly on rum classics, and remixing lesser-known tiki drinks from the '50s such as The Tropical Itch (Bourbon, Jamaican rum, Bacardi 151, Curaçao, passionfruit and pineapple), perhaps with rye whiskey in place of the Bourbon, or pineapple vinegar amping up the fruit element; or an Eastern Sour (rye whiskey, orgeat, orange juice and lemon juice) given a spin with mandarin juice or yuzu.

All the syrups and shrubs will be made in-house, Wijesena tells us, and the succinct wine list will focus on rosé and orange wines, "echoing the hues of a Hawaiian sunset". "I'm also interested in utilising vinegars, tinctures and cold-drip infusions, again reaffirming a bartender's real guise as a nerdy shut-in rather than a loud party boy," he says. Toasted sandwiches will provide ballast.

Sydney has a number of tiki-themed bars and restaurants (Tio's, Cliff Dive, The Eathouse Diner) but Wijesena says Jacoby's will be smaller and "almost like being in someone's over-the-top rumpus room until 2am". The design is still being finalised but will hark back to the '50s and '60s, but with a touch of '90s eccentricity and vintage Tropicália. "It will have that sense of something that's been boarded up and hidden away for decades, only to be revealed in all its seedy, strange and wonderful glory."

Jacoby's is slated to open in early 2017 at 154 Enmore Rd, Enmore, NSW.

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