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."

Meet Your Maker: Carpenter's Daughter

Camille Moir-Smith of Carpenter's Daughter

Camille Moir-Smith of Carpenter's Daughter

Making a mess has never looked so good.

After studying commercial cookery and visual communication, Camille Moir-Smith started her own design consultancy, Yolk Studio, specialising in hospitality. "Alongside the graphic and interior elements, we designed uniforms to tie our work together visually," she says. That was the beginning of Carpenter's Daughter, Moir-Smith's range of minimalist cross-back aprons for florists, ceramicists, baristas and cooks (chefs from Shannon Bennett's Lui Bar and Circa restaurant are fans). The sturdy aprons, which feature double-riveted straps, are made by hand in her Northcote studio using materials that only get better with age, such as Italian leather and solid Australian brass.

Why did you start Carpenter's Daughter?
I have a strong fascination with the state people get in when they're doing something they're passionate about; I love watching people during those moments of intense focus and drive. It also allowed me to network with people in all sorts of professions I admire.

Tools of the trade.

Why are aprons so important to craftspeople?
I believe a uniform allows lone workers to feel connected to a larger professional tribe. I wanted to nurture this by designing something that allowed people to mentally arrive at work.

What makes a good apron, Camille?
It should feel natural, comfortable and be able to handle the nature of the wearer's work, with the bonus of looking good and ageing well. I love seeing the aprons in artistic studios covered in paint or hardened by clay, and among overgrown greenhouses.

Carpenter's Daughter aprons from $180; carpentersdaughter.co

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