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 favourtie 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.

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

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."

GT reader dinner: French Saloon, Melbourne

French Saloon, Melbourne

French Saloon, Melbourne

Join us for a Gallic-accented dinner at modern Melbourne bistro French Saloon to celebrate White Shirt Day.

There's a new player in Melbourne's Little Bourke Street. The soft-accented French Saloon, replete with bentwood chairs, timber tables and a lofty red ceiling, set up shop inside a former apartment adjoining Kirk's Wine Bar in February. It's the seventh and latest addition to restaurant power trio Ian Curley, Con Christopoulos and Josh Brisbane's portfolio of eclectic eating spaces.

"A lot of people forget that eating is supposed to be about enjoyment," says Curley. "People get caught up with the architecture of a plate."

Head chef Todd Moses, formerly of Supernormal, describes the food as "bistronomy". "We're a modern Melbourne bistro with a European feel but we want to avoid getting locked into the classics," says Moses. Join us for dinner where the menu includes robust offerings such as crumbed and fried fromage de tête - braised and shredded pig's head - before a salade gourmande of duck served three ways: cold-smoked ham from the in-house butcher, pan-roasted offal and a quenelle of liver parfait.

A bitter dark chocolate and hazelnut shortcrust tart rounds out the sweet side with a Cognac Manhattan. As ambassador for the Ovarian Cancer Research Foundation, Curley invites guests to wear white on the night in support of White Shirt Day on 2 May. "As it's the tenth year of OCRF, I think it's important to help stamp out this insidious disease."  

Join us for dinner at 6.30pm on Monday 2 May at French Saloon, first floor, 380-384 Little Bourke St, Melbourne, Vic. The cost of $125 includes dinner, wines and a $10 donation to the Ovarian Cancer Research Foundation.

To book, visit trybooking.com/KMSW.

For more on OCRF, call 1300 OVARIAN or visit ocrf.com.au

French Saloon menu

* Anchovy toasts, guanciale and Espelette

* Yasa caviar, potato blini

* Pig's head cheese beignet
NV Bellussi Prosecco, Valdobbiadene

* Kingfish crudo, gravlax dressing, confit egg yolk and carrot 2012
Monopole Riesling (made by Whittmann), Rheinhessen

* Duck salade gourmande, hazelnut vinaigrette
2014 Gabriel Rosé, Grenache, Bandol, France

* Short rib of beef, mustard leaf, sour onion and bone marrow
2014 Brusset, Côtes duVentoux, Grenache Dominant, France

* Bitter chocolate tart, clotted cream Cognac Manhattan
(cocktail of Cognac, vermouth and bitters)

* Petits fours to finish  

GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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