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.

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."

Meet the producers: Voodoo Bacon

Voodoo Bacon

Voodoo Bacon

It's bacon, but not as we normally know it: nitrate-free and dry-cured.

WHO Mississippi-born chef George Francisco has been busy finessing his bacon recipe since migrating to Australia in 2001. His aim? To recreate the intensely flavoured, southern-style, dry-cured smoked bacon he remembers from childhood. Last year, the expat left his executive chef role at Tower Estate in the Hunter Valley and relocated to sunny Noosa to set up Voodoo Bacon.

WHAT Each slab of bacon is handmade. Francisco sources bellies from free-range pigs from Ipswich in Queensland and applies a dry-cure of rock salt, brown sugar, juniper, thyme, garlic and assorted spices. The applewood used for smoking is from the Sunshine Coast. "As you cure, it gets salty, so you need smoke to get the balance right," says Francisco. "The applewood gives an equal amount of smoke, salt and sugar." Most commercial bacon is wet-cured to add bulk. Dry-curing takes longer and intensifies the flavour, but sheds around 40 per cent of the original piece of pork's weight. Francisco currently produces around 300 kilos per week, and his goal is to up it to 1,000 kilos. "I want to keep it artisanal." He cures his pork bellies skin-on for 10 to 15 days. "I've tried to reduce the salt level and change the recipe, but you just lose flavour."

WHY Voodoo bacon is nitrate-free. "There's nothing in there no one's not heard of," says Francisco. "Lots of bacon contains preservatives or they've used liquid smoke - you can smell that as soon as you open the packaging." He argues that with sell-by dates and refrigeration, there's no need for preservatives and we should get used to the natural colour of bacon, which turns brown when it's exposed to air. While Francisco sells it in super-thin slices for convenience, his preference is to sell it by the handbranded slab. "Nobody buys pre-sliced onions because they oxidise and taste bad, so why buy pre-sliced bacon?"

WHERE Voodoo Bacon is available wholesale at Vic's Premium Quality Meat Sydney and Melbourne. For retail, see Edgecliff's Gourmet Life, Victor Churchill and Vic's Meat Market at Sydney Fish Market. In Queensland, see Forest Glen's Kunara or Noosaville's Eumundi Meats. Customers can also order online from voodoobacon.com.au.

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