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

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."

Best produce for winter salads

Hugh Wennerbom

Hugh Wennerbom

Hey Hugh, I've got a serious salad habit, but I'm concerned that winter is going to cramp my style. Can you help?

Ah, winter, the season for what I like to call cooked salads: dishes that combine grilled, roasted or sautéed vegetables (for a blend of sweet and savoury) with more of the same that's diced, shaved or sliced raw (for a fresh lift and crisp texture).

Think beetroot or Brussels sprouts, rainbow chard or chicory, fennel or kohlrabi, radicchio or rapa, snow peas or sugar snaps. Season these beauties in a sprightly fashion with anchovies, feta, Parmigiano, herbs, lemon juice, nuts, olives or vinegar (choose one or two seasonings to keep it simple and elegant).

Right now I'm thinking about chef Jared Ingersoll's dish of balsamic roasted beetroot tossed with wafer-thin slivers of raw beet, seasoned with black olives sautéed in honey and topped with sheep's milk feta - a wonderful entrée for a regional dinner he cooked some years ago.

Tonight for dinner? I'm about to pick rainbow chard and green garlic from the patch. I'll melt a couple of anchovy fillets in olio, sauté two-thirds of the chard with the chopped garlic and a splash of wine, then fold in the rest of the chard, raw and finely shredded. A fine foil to serve with a golden-roasted Holmbrae "Bessie" chook.

Here are some cold weather salad recipes to try.

Illustration Lauren Haire

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