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."

What to look for when buying seafood

Why does fish in restaurants so often taste better than what I cook at home?

It's all about sourcing the best fish and handling it with the same care as good chefs do in their restaurants. Start by heading to your fishmonger with an open mind, let them advise you on the best fish on the slab that day and design your dish from there. Buy the fish whole, check that it has clear, protruding eyes, red gills, a clean fresh seaweed aroma and is firm to the touch.

Once you've selected the perfect specimen, don't let it anywhere near fresh water; the chemicals such as iodine and chlorine will cause the protein to deteriorate and the fish will lose flavour, texture and moisture. If you aren't comfortable or inclined to dress and fillet the fish at home, ask your fishmonger to scale, gut and fillet the fish for you. Once it's dry-cut, keep it cold up until cooking, then make sure the cooking method is matched to the oil or fat content of the fish. Regardless of the type, don't use too much heat - the protein will split and the flesh will dry out. And never cook the fish through - it will continue cooking when removed from the heat. Be sure to rest your cooked fish before eating, allowing it to relax and the moisture to flow back evenly through the flesh. Last of all, remember that fish loves salt, but always salt after cooking to retain moisture.

Here are some fast seafood recipes to try.

Illustration Lauren Haire

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