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."

On a high note

  • Sarah Doyle, George Calombaris and Adriano Zumbo

  • Jason Scott and Anton Forte

  • Lobster ravioli with black truffle

  • Giorgio de Maria, Luke Burgess and Andrew Cibej.

  • Justin and Mr John Hemmes with Tetsuya Wakuda

  • Kylie Kwong, Diego Munoz and Luke Burgess

  • Guillaume and Bennelong

  • Neil Perry and Matt Moran

  • Mark and Valerie Best

  • Yves Camdeborde, Leila McKinnon and Guillaume Brahimi

"Pleased and overwhelmed and surprised," was Mark Best's reaction as he and Valerie Best stepped to the stage when their Sydney restaurant Marque was named the nation's best at the GT Restaurant Awards. Marque's win was the culmination of a top-10 countdown of the country's three-star restaurants. In accepting the award, chef Best paid tribute to "heroes" such as Tetsuya Wakuda and Neil Perry, who inspired him and Valerie when they first started in the restaurant business (you can check out the full list of winners and the online version of the 2012 Gourmet Traveller Restaurant Guide here).

It was the peak of a night packed with good reason (and even better means) to celebrate. The awards launched the latest edition of the new GT Restaurant Guide, but also marked the 200th anniversary of the founding of co-sponsor Perrier-Jouët, and with brand manager Julien Marteau on hand, fine vintage Champagne was in no short supply. Meanwhile, Adrian Hondros of our other partner, Commonwealth Private, wowed the crowd by being far wittier a public speaker than any banker has a right to be. The Opera House setting was magical, and Nine's Leila McKinnon, returning in her role as host, added a further note of glamour to proceedings (check out our coverage of the event at Guillaume at Bennelong above).

It's hard to overstate how professionally the Bennelong team, headed by Piers Ursell on the floor and Guillaume Brahimi in the kitchen, ran the evening. Guest chef Yves Camdeborde exchanged his St-Germain bistro Le Comptoir for the harbourside setting for the night with the help of our friends at Qantas, and presented a menu that married ingredients humble and luxe to capture the élan of bistronomy. The Wine & Truffle Co, Joto fishmongers and providore Simon Johnson brought the best local and imported produce to the party.

Following canapés of Brahimi's signature blue swimmer crab sandwiches came a moelleux of smoked haddock. Camdeborde infused potatoes with the flavour of the smoked fish, then whipped them into a creamy mousse and topped them with a crustacean jelly generously spiked with Sterling caviar. Ravioli of lobster followed, played off against the earthiness of truffles, crisp shavings of chestnut and crunchy buckwheat suspended in a hay bouillon. The final savoury course saw a hefty piece of foie gras wrapped in quail, wrapped again in Savoy cabbage leaves, poached and set on a celeriac purée. And truffles. Lots more truffles.

The flavours of pear and chocolate were Camdeborde's salute to another bistro staple, poire Belle Hélène, before the night dissolved into petits fours, Vittoria Coffee, Chivas Regal, and a chef-led lock-in at Surry Hills, Sydney, wine bar 121BC, but not without the parting gift of show bags loaded with freshly baked loaves from bakers-to-the-stars Iggy's Bread. A fitting end to a fabulous night.

"I am very emotional to be here tonight, but also very flattered to be asked to do this dinner," said Camdeborde to the assembled chefs and supporters. "I hope you enjoyed eating this as much as I enjoyed cooking it."

The GT Restaurant Guide will be available for download later this month from Apple's App Store (read more about it here).

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