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.

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."

Light and healthy recipes

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

Mathery Studio homewares

Matteo Sangalli and Erika Zorzi

Matteo Sangalli and Erika Zorzi

Multimedia multidisciplinarians Mathery Studio dally in all sorts of fields. Their linking theme? Fun.

Italian designers Erika Zorzi and Matteo Sangalli met when they were applying for the Nuova Accademia di Belle Arti in Milan. At Mathery Studio they work across various products, video and exhibition design, turning out concepts ranging from handmade ceramics cast from fruit skins, to the Daliesque dreamscape cloth Con-Vivio (pictured here), which was designed and made for the National Gallery of Victoria's Italian Masterpieces exhibit.

Tell us about your design process, Matteo.
Everything we work on starts from a problem, or a very, very simple fact. When we were asked to design Pastello, the kids' space for National Gallery of Victoria, for example, we just started from a tool that kids have used for decades, the oil pastel, and went from there.

What role does food play in your work, Erika?
Food is something that people really get straight away.

Our Fruit Wares collection, for example, is five vessels made using different fruit skins to create texture. One day you might touch one of our vessels and even if you don't know anything about the process - about the fact that we have cut the skins, assembled them, and then cast a mould - you can recall it immediately from the touch, and are also surprised by it.

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