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.

Rockpool turns 25

Rockpool, Sydney

Rockpool, Sydney

What's 25 in restaurant-years? A lifetime? For Rockpool it's been more than a generation, certainly, and Rockpoolers young and old, past and present turned out in force at the Sydney restaurant's Bridge Street home to celebrate with all the vigour and vim you'd expect at a 25th birthday party.

Terry Higgins, one of the restaurant's original managers and now a Rockpool consultant at Qantas, opened the speeches, reminiscing over the magic of wearing Valentino to her first job interview, the glamour of table 29, and the importance of keeping a close eye on the restaurant's Alessi peppermills. She also paid particular tribute to Rockpool co-owner Trish Richards: "She keeps us real, she keeps us centred and she keeps us financially viable."

Richards in turn said that it was humbling and an honour to still be driving for the quality that Neil Perry made their goal on day one. Seeing so many friends in the room "makes me melt", she said. "I feel so grateful."

When Perry took the mic, it was to thank the restaurant's staff. "All I've written down here is 'passion, passion, passion'."

There was plenty of that in evidence in the drinks and canapés served in thoroughly generous quantities, Gosset and Grosset, oysters and jamón, tiny burgers and dangerously delicious caviar and cauliflower tartlets.

The room was packed with all manner of Rockpool alumni, from former Perry lieutenants Kylie Kwong, Ross Lusted and Angel Fernandez to the likes of current Rockpool chef Phil Wood, Nomad's Nathan Sasi and Nic Wong of Cho Cho San. Rockpool regulars and other supporters made up the rest of the throng, chef Maggie Beer, designer Peter Morrissey, OzHarvest's Ronni Kahn, Rolando Schirato from Vittoria Coffee and Qantas's Alan Joyce among them. Neil Perry's old friend and new neighbour Barry McDonald then threw his doors open downstairs at Fratelli Fresh for jitterbugging well into the night. "The old legs haven't danced that much for a good while," said Perry.

We'd like to congratulate the Rockpool team on the milestone and we look forward to the 50th.

Rockpool, 11 Bridge St, Sydney, NSW, (02) 9252 1888


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