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.

Eat Your History: A Shared Table launch

Want to dine like they did in 1788? Well, folks, you've struck it lucky. Sydney Living Museums last night launched Eat Your History: A Shared Table, an exhibition and festival exploring the food cultures of some of our nation's earliest European settlers. The exhibition at the Museum of Sydney offers a snapshot of the city's kitchens and dining rooms from the 18th century to the 1950s - Vaucluse House, Rouse Hill House & Farm and Rose Seidler House among them - all of which you can experience first-hand through the festival's program of talks, feasts and events. These kick off on 1 October with a tour of the 19th-century working-class kitchens of Susannah Place in The Rocks. We paid a visit to the Museum of Sydney to see what it's all about.

The food Pork pies with Rouse Hill House & Farm tomato chutney began proceedings, followed by a guided cheese tasting, featuring lemon myrtle chèvre inspired by the early settlers' reliance on goat's milk in the late 1700s and early 1800s, Pyengana aged cheddar reminiscent of the colonial-style cheeses of the 1830s, and a Roquefort standing in for the one British naturalist William Sharp Macleay served at a dinner party in 1859.

The drink Sure, there was wine, but who needs wine when you've got a beer and mead hybrid called braggot? Peach braggot from the good folk at Young Henrys, to be exact, is inspired by the abundance of peaches in the late 1700s, which were left to fall from trees and ferment to such a state that they would intoxicate the hogs to which they were eventually fed. Potent stuff.

We loved The exhibition itself offered an eye-opening look into the kitchens of Sydney's past. The cheese tasting, too, was a highlight, and the braggot kept us lining up for more. History, it seems, tastes pretty darned good.

Eat Your History: A Shared Table, 28 September-9 March at the Museum of Sydney,Cnr Bridge & Philip sts, Sydney. For tickets and more information visit http://sydneylivingmuseums.com.au/food

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