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."

Our favourite soup bowls

Styling by Aimee Jones

Styling by Aimee Jones

Amplify the comfort factor of warming winter broths with the X factor of beautiful bowls.

Dishes are listed left to right in ascending order. In the case bowls are stacked, the top is listed first.

1 Bambou Iris medium bowl, $25, from Maxwell & Williams.
2 Arne Clausen "Lotus" bowl, $35, from By Design Co.
3 Nicola Hart bowls, $65 each, from The Lost and Found Department.
4 Astier de Villatte "Villa Médicis" soup bowl, $185, from Palm Beach Home.
5 Davis & Waddell "Liberty" bowl, $8.
6 Chasseur La Cuisson French bowl in blue, $48.95 for a set of four.
7 Marble soup bowl, $9.95, from Salt & Pepper.
8 Cumulus bowl, $9.95, from Salt & Pepper.
9 Cobra medium bowl, $35, from Georg Jensen.
10 Floreana Blue deep plate, $29.95, from Villeroy & Boch.
11 Scope dip bowl, $12.95, from Country Road.
12 Vera Wang Wedgwood Grosgrain Indigo Rim soup bowl, $94.95, from WWRD.
13 Large tapas bowlin half moon, $31.95, from Robert Gordon Australia.
14 Large double-handled soup bowl, $50 for a set of four, from Williams-Sonoma.
15 White Basics Lion soup bowl, $4.95, from Maxwell & Williams.
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