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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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

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.

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."

Explainer: The Halal Snack Pack

King Kebab House's HSP

King Kebab House's HSP

Is the Halal snack pack Australia's answer to poutine? Also known as a meat box, an Aussie pack or, in Adelaide, an AB, the HSP - available from most kebab stores - is a box packed with hot chips and shreds of doner beef, chicken or lamb covered with melted cheese. The trifecta of sauces on top - garlic, chilli and barbecue - is its crowning glory.

Australia's claim to have created the HSP appears to be uncontested, since Lebanese or Turkish meat and chip plates don't traditionally feature cheese. HSPs have been a hot topic in politics and online of late. Lauded as a symbol of multiculturalism, they've inspired a 161,000-member HSP Appreciation Society on Facebook, while in March, New South Wales senator Sam Dastyari immortalised the HSP at Campbelltown's King Kebab House with a glowing review in parliament. Dastyari called the pack a "great Sydney tradition," but, for the record, The North Adelaide Burger Bar claims to have created the late-night snack in the 1970s.

King Kebab House, 2/171-179 Queen St, Campbelltown, NSW, (02) 4656 1707,  kingkebabhouse.com.au.

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