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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.

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

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

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.

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.

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."

How to barbecue like Heston Blumenthal

Heston Blumenthal at The Grounds of Alexandria

Heston Blumenthal at The Grounds of Alexandria

Heston Blumenthal's latest handiwork has less to do with disguising meat as fruit, as he's famous for at The Fat Duck, and more to do with the simple and perhaps most vital cooking technique known to man - cooking with fire.

Working with Australian manufacturers Everdure, Blumenthal touched down in Australia for a hot minute this week to launch his own range of sleek, modern barbecues, right in time for grilling season. The collection of six spans from charcoal-powered to gas, and come in sizes perfect for the deck at home or in a more portable size to transport to the park or beach.

"I've been doing a lot of work on the link between food and cooking and being human," says Heston at his launch at Sydney's The Grounds of Alexandria cafe. "We're the only creature that can make fire, and the only creature that cooks its food. The actual act of barbecuing is something that's in our blood." His range has made it easier than ever. The Fusion range of charcoal barbecues has eliminated the need for matches or lighter fluid with a one-touch ignition button. Press it to light the coals, and the temperature will rise to the optimal temperature for cooking within 10 minutes. A discreetly powered rotisserie attachment is one of the best add-ons available for the likes of porchetta, lamb shoulder or whole chicken, all infused with the flavour of charcoal smoke.

The gas range, available in graphite, mint, orange, red and stone enamel coatings, "are the most powerful gas barbecue on the planet," says Heston, who points out the extra roomy hood makes for perfect heat convection.

Next time you're picking up some prawns for an impromptu barbecue on the beach, take Heston's Cube along too. A portable and compact charcoal barbecue that's lightweight thanks to its aluminium construction,  it's easy to set up, store and clean. 

Heston's top barbecuing tips:

- Grilling can only add so much flavour. Buy only the best quality meat and you're already halfway to greatness.

- Throw some fresh herbs on the charcoal while cooking, spritzing with water every so often to add a fragrant smoke.

- Wait until a crust of ash forms on the charcoal before cooking, that'll ensure the coals will have cooled down enough to emit a steady heat.

- For fish and delicate seafood, cook off centre and away from the direct heat.

- Always bring meat to room temperature before cooking to ensure an even temperature in the centre.

- Flip your steaks! It keeps the juices and flavour from dripping away.

- After you've removed your meat from the heat, let it rest to seal in the juices.

- It may seem obvious but clean your barbecue regularly - sticky build ups lead to flare-ups.

everdurebyheston.com

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