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.

Ben Shewry's favourite 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.

Seabourn Encore luxury cruise ship

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

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.

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."

On The Pass: Kenny McHardy, Manuka Woodfire Kitchen

Manuka Woodfire Kitchen chef Kenny McHardy

Manuka Woodfire Kitchen chef Kenny McHardy

Tell us about Manuka Woodfire Kitchen, Kenny.

We're all about working with the seasons. We like taking underdog and side-dish ingredients and making them the stars. The wood-fired oven gets used some way in every dish on the menu.

You've worked in a number of really big kitchens. How did it feel to downsize to a one-man brigade?

It's probably been the scariest thing I've done. You only have yourself to depend on, so your skill set has to change and your mindset has to adapt to cooking on your own during service. It taught me to change my techniques to really simplify the cooking and to focus more on the quality of the ingredients.

What ingredients are you most excited about?

I'm tapping into a new producer from Pemberton that's doing baby leeks. We're doing them woodroasted with beurre blanc. It's a really traditional technique, but because the leeks are freshly harvested, they've got a beautiful sweetness you can't replicate when you buy from the market.

And what about on the protein side?

We have some sausages fermenting and we're ageing our own chorizo - we're taking the semi-cured approach and cooking them on the coals. We've also been able to turn the hind leg into ham - it's a seven-day brining process and we then glaze it with wild honey in the oven. Breaking down the animal ourselves forces us to keep coming up with new ideas and cooking dishes that really suit the season.

Has working with the wood-fired oven made you want to get one at home?

Oh yeah, I want to build one wherever I go.

Manuka Woodfire Kitchen, 134 High St, Fremantle, WA, (08) 9335 3527,  manukawoodfire.com.au

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