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.

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.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

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.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

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."

Lost Picnic

Lost Picnic is a new music festival with a culinary twist. Come 23 March, you can forget the food queues for fish tacos and gözleme of dubious quality, Martin Boetz of Rushcutters and Maurice Terzini of Icebergs have packed lunch for you.

"There's no reason why you can't enjoy fine food and good music in a family-friendly setting," says Terzini, who is collaborating with catering company Cherry Kitchen. "We've created hampers that make it easy for festival-goers to have the food they love, and have come to expect, without the hassle."

In designing the picnic hampers, both Terzini and Boetz have taken inspiration from their respective backgrounds. For Terzini that means Italian soul food, including bresaola involtini with goat's cheese and caramelised onion, and tiramisù. Boetz, meanwhile, has drawn on the same northern European heritage that inspires the menu at Rushcutters to create a spread made for sharing: smoked meats, potato salad and potted trout confit with beetroot relish are among the offerings, using ingredients sourced mostly from his Cooks Co-Op on the Hawkesbury.

Like the food, the musical line-up has a local focus. Megan Washington is headlining the afternoon, performing previously unreleased material from her new album, with Dustin Tebbutt, Emma Louise, Sons of the East and The Rubens also on stage.

Tickets for Lost Picnic are $99, and the hampers, $69, can be booked ahead online. So bring a blanket, claim your territory and settle in for a day of fine food and fun in the sun.
Lost Picnic, Loch Avenue South Area, Centennial Park, Sydney, NSW

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