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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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

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.

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."

Bureaux Collective's Coffee Community

Tim Williams and Tim Varney of Bureaux Collective

Tim Williams and Tim Varney of Bureaux Collective

It's hard to think of a more timely or compelling calling card for a fledgling coffee business than to be anointed roaster-in-chief at Sydney's pop-up version of Noma. Add a glowing endorsement from Noma sommelier Mads Kleppe - "Tim Varney is roasting and sourcing all our coffee. It's going to piss a lot of people off when I say it (and I haven't told Tim yet, but I'm sure he knows), but we're going to make the best coffee in Sydney" - and you could say that Bureaux Collective has arrived, even before it's officially opened.

The appointment hasn't exactly come out of the blue. Tim Varney (who makes up one half of Bureaux Collective with Tim Williams) established the "coffee program" at Noma's Copenhagen mothership a couple of years ago, and both Tims have gained a high profile in the coffee-obsessive communities of the UK, Norway and the USA over the past decade, particularly in the spheres of roasting and sourcing. Now they've both returned to Australia and plan to put coffee-roasting resources and skills in the hands of locals.

"Coffee-roasting equipment is expensive and not everybody has half-a-million dollars, and all the time it takes to negotiate landlords and red tape," says Williams. "What we're doing here is providing access to equipment and skills so that café owners and other people in the coffee community can get access to a state-of-the-art roaster [a Probat, from Germany], and to Tim's [Varney] skills as a roaster. People will be able to roast their own house blend."

The roaster will be located at BC HQ, a small warehouse in the Melbourne suburb of Cremorne, but the business isn't just about the roasting. It'll also be "an incubator and community space" where there's a flow of information (sourcing green coffee, for example) and, one weekend a month, a coffee "farmers' market" for those who "grow, roast and consume quality coffee that's ethically sourced and treated with care".

Bureaux Collective will be open for roasting at the start of May with Melbourne cafés Assembly, Patricia Coffee Brewers and Everyday Coffee already signed up. Noma might soon have some stiff competition for Best in Town status.

Bureaux Collective will open in Cremorne, Vic in May.

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