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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.

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.

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."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Is meat sweeter nearer to the bone?

Anthony Puharich

Anthony Puharich

Is there any truth to the saying: "the nearer the bone, the sweeter the meat?"

Absolutely. But when it comes to the long and slow cooking of the cooler months, the humble bone brings so much more than sweetness. There's the marrow, that intense, beefy butter inside the bone, but there's also the connective tissue and fat that clings to the surface which adds flavour to your stew and prevents the meat from shrinking. But it's the bones themselves, the actual calcified bone matter, that I want to you to celebrate this coming winter.

Bones are high in collagen, which, with long and gentle cooking, melts to become gelatin. This adds texture and viscosity to sauce that would otherwise be watery. Gelatin has long been used as a natural glue, and as it develops in your braise it catches small flavour particles of meat, suspending them within the sauce and adding a depth of flavour that you couldn't otherwise attain. This is why chefs use stocks so liberally in their cooking.

Finally bones, chicken and beef bones in particular, are a source of umami, the taste of richness. Perhaps it'd be better to say "the nearer the bone the thicker the sauce, the deeper the flavour and the more delicious the meat". A tasty mouthful.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au.

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