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.

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

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."

2016 Melbourne Food & Wine Festival line-up

May Chow, Little Bao, Hong Kong

May Chow, Little Bao, Hong Kong

Melbourne is no stranger to being flocked with top-flight international talent at the beginning of each year and, if the programming for the 2016 instalment of the Melbourne Food & Wine Festival is any guide, March will be no exception.

For starters there's a double-dose of exciting young talent on the Chinese food front. May Chow, chef and proprietor of Hong Kong hotspot Little Bao, is on board, maximising fun in a bun, and she's joined by none other than Danny Bowien, the Oklahoma-raised chef whose spicy-food-without-borders approach has made Mission Chinese the talk of both US coasts.

From a more classical background, but offering every bit as much star power, comes the mighty Pierre Koffmann, master of the stuffed pig's trotter, and mentor to a generation of Francophile British chefs (Marco Pierre White among them).

Tartine Bakery chef Chad Robertson will host a casual Sunday lunch at The Town Mouse's new wine bar, Embla. Robertson will put the wood-fired oven and grill to good use for each course (fingers crossed for a Tartine croque-monsieur).  

Piedmontese brothers Manuel and Christian Costardi from Hotel Cinzia will share their expertise in risotto (they have more than 20 on their menu), while Paul Cunningham from the restaurant of Denmark's Henne Kirkeby Kro inn and Paul Carmichael, head chef at Sydney's Momofuko Seiobo, will also venture to Melbourne for the event.

And it's by no means all about the imports. Local hero Guy Grossi will cook a lunch stretching the main straight of the Melbourne Grand Prix circuit, and this year's Festival Hub, Queensbridge Square, will transform into an Urban Dairy with local and international cheese, yoghurt and ice-cream makers. Who's hungry?

Melbourne Food & Wine Festival, 4-13 March

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