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.

GT reader dinner: ESP, Melbourne

With local roots and a global perspective, ESP is advancing Australian fare. Join us for a special evening.

A touch of Japan and a toolbox of French techniques may inform the work in the kitchen at Estelle by Scott Pickett (ESP for short), but Pickett would hesitate to call the food at the Melbourne hotspot anything but Australian.

Having grown up on a farm near McLaren Vale, Pickett says his feet are planted firmly on the ground, even as the cuisine at his newly refitted Northcote eatery reaches for the stars. "We grew our own vegetables and fruit trees, and we had cows and chickens," he says. "From an early age I had an appreciation for where food came from."

What was once The Estelle is now two restaurants, the more casual Estelle Bistro, and the tasting menu-focused ESP, and Pickett also keeps a hand on the tiller at Collingwood's Saint Crispin.

For this month's Fine Dining Lovers reader dinner, ESP's menu celebrates the end of spring. Kicking off with Jerusalem artichoke chips, smoked kangaroo on black rice crackers, and taramasalata-stuffed soufflés, Pickett says, "You'll be eating with your fingers to work up an appetite." Cured kingfish with squid-ink jelly and lemon curd also features, and Daintree chocolate mousse with buttermilk sorbet, violet-infused caramel and frozen mint-chocolate pebbles is the grand finale.

Join us for dinner at 7pm on Monday 30 November at ESP, 245 High St, Northcote, Vic. The cost of $160 per person includes five courses, Sanpellegrino waters, wines by the glass and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9489 4609. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

ESP MENU
* Jerusalem artichoke and saltbush
* Potato soufflé and taramasalata
* Smoked kangaroo and egg yolk
2011 Domaine Pichot Vouvray Brut, Loire Valley

* New-season asparagus, green tomato and elderflower
2014 Bannockburn Sauvignon Blanc, Geelong, Vic

* Kingfish, ink and lemon curd
2011 Hautes-Cances Cairanne Grenache Blanc Blend, Southern Rhône

* Flinders Island lamb, wild garlic and broad beans
2009 Mount Mary Vineyard "Réflexion" Cabernet Blend, Yarra Valley, Vic

* Violet, milk and Daintree chocolate
NV Gutiérrez Colosia Pedro Ximénez, El Puerto de Santa María

SPONSORED BY FINE DINING LOVERS

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