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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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

How to cook seafood over an open flame

Barbecue trout bundles

Barbecue trout bundles

As much as I love seafood steamed, roasted and fried, for me the best method of cooking a fish is over a fire. You can barbecue whole fish and fillets with equal success. It really is magnificent and easy to do, too.

Briquettes might seem the very definition of one-touch convenience, but they tend to burn too bright, too fast, meaning you don't get that steady, intense heat so desired when cooking over coals. Instead, start by using good-quality charcoal; it'll last longer, cooks with a more consistent heat and imparts a beautiful flavour that's neither tannic or harsh. Before cooking your fish, always allow all flames to die down until you're left with white ash.

Choosing the right type of fish is important; some don't work as well over coals, like fillets of flounder, whiting or garfish. The best fish for the barbecue are those with a firm, dense and ideally oily or fatty flesh - species like salmon, mackerel, sardines, swordfish or kingfish.

When cooking whole fish, dry it well before putting it on the grill. For a lovely, smoky flavour, you can place an upturned casserole dish over the top and stoke the coals with rosemary and thyme. The fish is done when it lifts off the bone with ease. I like mine a little underdone so the flesh is just translucent at the core. Most important of all, relax while the fire does the work.

Here are some of our favourite summer seafood recipes to try.

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