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

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Knives and Ink chef tattoos

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Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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Berry recipes

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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

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."

Cutting edge: Sydney’s new Chef’s Armoury store

Chef's Amoury, Stanmore

Chef's Amoury, Stanmore

Sydney's home of the very, very fancy Japanese knife, Chef's Armoury, has sharpened itself up with a move from Rosebery to a larger store in Stanmore, opening up more space for workshops and a knife-sharpening room.

For owner Leigh Hudson, the move is a simple case of supply and demand. Since opening the store in 2009, Japanese knives have shifted from novelty to necessities in Australia's kitchens. Chefs saw yanagiba knives slice through sashimi without tearing the skin of delicate fish, and got a feel for filleting with indented deba blades.

"When we first started, the conversations we were having were 'why are Japanese knives better?'" says Hudson. "But now we get people asking more intelligent questions, like 'what type of Japanese steel should I buy?' and 'what knife should I use for this task?'"

The new store is modelled after the workshops Hudson trained in for years to become a Japanese-certified knife sharpener, polisher and repairer. The clean dark-grey concrete walls and floors, the oak-plank shelves and the sharpening room (replete with cedar workstation sinks) have a solemnity consistent with the idea of passing down ancient traditions, but Hudson and his team's service balances respect for craft with warmth.

The Armoury also stocks Japanese cookware, seasonings and portable konro barbecues - small charcoal-fired numbers that add a smokiness surprising for their size.

"We want to get people - not just chefs - interested in Japanese food and knives and to encourage people to have a crack at home," Hudson says.

Over the next few months, he'll break in the sharpening room's waterstones with free knife-sharpening workshops, and will hold Japanese cooking classes demonstrating the essentials of Japanese ingredients. Heading towards summer, there's even a health-conscious class on Japanese salad dressings in November, if you're looking to trim the fat.

Chef's Armoury, 105-107 Percival Rd, Stanmore, NSW, (02) 9560 0811, chefsarmoury.com; Mon-Sat 10.30am-4.30pm

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