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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.

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

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.

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.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

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."

Neil Perry Kitchen appliances

Neil Perry

Neil Perry

Neil Perry launches a professional-powered range for the domestic kitchen, writes Maya Kerthyasa.

Neil Perry is coming soon to a home near you. Not in the literal sense, of course, but via Neil Perry Kitchen, a new range of domestic cooking appliances he has produced with Australian brand Omega.

The promise of direct involvement in the project was the initial drawcard for Perry and now, three years down the track, he's on the brink of launching his first collection comprising three ovens, two gas stovetops, two rangehoods, an induction cooktop, a wine refrigerator, and a wok burner.

"[It's] something I've thought about doing for a long time and would have loved to have done probably even sooner," Perry says, "but it's great to have found the right partner because it's like any relationship: if people don't allow you to become fully immersed in it, then it's not as rewarding."

The idea, he says, was to create beautiful, sturdy cookware that ticks the boxes both aesthetically and functionally - filling a gap in a market heavy with products that, according to Perry, want for strength and durability.

"I probably spent days going through what I love, what's important for me at work, and what I hate about the home kitchen," he says, "and then we started to take that into practicality."

The result? Sharp appliances for serious home cooks with big easy-to-read and easy-to-turn dials, streamlined cooktops designed to fit any sized pot or pan, fuss-free analogue oven clocks and a distinct lack of screens and confusing buttons. "It's almost like when you're driving a beautiful luxury car," Perry says. "Everyone else is trying to do all this rubbish; [this is] just a fantastic, simple design."

There's some serious power behind these machines, too. The wok burner - a striking piece of kit with a luxe black-glass and stainless-steel base - has more grunt than anything else in the domestic sphere, while the 90-centimetre built-in oven has a larger cavity than the standard, equalling that of a 90-centimetre freestanding cooker. It's also the first to have adjustable heat outputs to suit different kinds of cooking.

"A lot of stuff just feels domestic and looks domestic," he says, "and we really set out to create something that was in the domestic environment that felt more commercial."

The 10-piece collection, which comes in around the Miele price point, is the beginning of what Perry hopes will blossom into a long-term relationship with Omega. And he already has plans for phase two. He's gunning for a freestanding cooker, an induction wok, a combi oven and a charcoal grill for summer.

The line launches at the end of September, and will be stocked at major retailers such as Harvey Norman. Perry is working on having it featured in the commercial (read: fancy apartment block) end of the spectrum, too. "I'm able to talk to the head buyers and the guys looking after the apartment blocks," he says, "and really put forward the best argument for why these are as good or better than what we're looking at as our major competitors."

Through the venture he hopes to make Australian kitchens a whole lot more efficient and more beautiful.

"I think that visually it'll grab people's attention, and then I think they'll delve into the capability and really enjoy that it's about form and function."

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