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.

Skate Shank knives

Skater and designer Rowland Perry combines his talents in cutting-edge kitchen tools.

Rowland Perry hasn't been making knives for very long, but as a kid growing up fishing and hunting in rural New Zealand, he always had the need for a blade. A friendly competition with his dad to make a knife in 2013 prompted the now Sydney-based designer to start Skate Shank, a backyard business refashioning old skateboards into bespoke kitchen tools.

Why skateboards, Rowland?
I've been skateboarding since I was eight or nine and I'm 30 now so it's definitely played a huge part in my life. Sanding a skateboard back, you don't necessarily know what's on the other side. Different colours come through - a layer of black laminate, then a natural colour, then a pink or a green - it's a nice surprise.

Has your work as a production supervisor at Dinosaur Designs influenced your approach?
I've been there four years now, nearly five. I started off sanding and finishing pieces ready for the final stage, and now I oversee a lot of the making. It's pushed me towards being more hands-on, and inspired me to create my own work. Making my knives, 95 per cent is done by hand.

Where do you source the blades?
The first thing I do is talk with the client about what their preference is. I always try my best to get a knife blade made from quality steel. Most of mine come from Finland; they have a lot of nice metals.

How many knives does a skateboard make?
About 10 to 15. There are a few areas that you can't use with the concaves and the curves, but any smaller pieces can be used to make cheese knives, as they don't use that much timber.

Skate Shank

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