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."

The Concrete Kitchen

Danielle Alvarez

Danielle Alvarez

Here's a yarn about a butcher, a chef and a goat.

On Saturday 12 March, Feather and Bone butchery is bringing Sydneysiders a goat-rich day of chopping, cooking and eating with the help of chef Danielle Alvarez of the soon-to-open Fred's (and late of Chez Panisse).

"We're going to combine a bit of what we do with a butchery demonstration and cooking class," says Feather and Bone founder Grant Hilliard. "Danielle's approach is to let the ingredients do the talking and my bent is that way, too."

Guests are invited to bring a friend along to the following five-course feast of house-made charcuterie, charcoal-grilled Piccolo Farm quail with Provençale-style red peppers, and roasted goat saddle (of course) with marinated eggplant.

"It's going to be a big local offering," says Hilliard. "We'll be pouring wines from Sparrow & Vine, beers from Batch Brewery and we're getting handmade recycled furniture from Timbermill just around the corner." 

The goat of the day is a Boer chevon, a premium meat variety, from The Gourmet Goat Lady at Buena Vista Farm in central New South Wales.

"Goats have a bad reputation because of the variety in quality," says Hilliard. "Most of the controls that exist around other livestock aren't enforced so you could be buying anything."

Meanwhile, stay tuned for the next chapter.

"We're hoping to do this as a monthly chef series," says Hilliard.

The Concrete Kitchen, 12 March, 2pm-11pm, Feather and Bone, unit 8, 10-14 Lilian Fowler Pl, Marrickville, NSW, featherandbone.com.au. Tickets are $450 including single admission to the butchery demo and cooking class and double entry to the feast.

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