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.

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.

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

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."

My dad’s sangría


You'll need

3 oranges 10 cloves 1 lemon, cut into thin wedges 2 tbsp white sugar 2 cinnamon quills 90 ml Spanish brandy (see note) 90 ml Ponche Caballero (see note) 750 ml full-bodied red wine such as tempranillo 250 ml (1 cup) soda water, or to taste

Method

  • 01
  • Remove rind from 1 orange in a long strip with a vegetable peeler, stud cloves along rind, place in a jug. Peel remaining oranges (discard peel), coarsely chop, add to jug with lemon, sugar, cinnamon, brandy and Poncho Caballero. Refrigerate overnight to infuse.
  • 02
  • Add ice cubes and red wine to jug, top up with soda to taste and serve immediately.
Note Javier prefers to use Carlos III Solera Reserva brandy. Ponche Caballero is an orange-flavoured liqueur. Substitute with another orange-flavoured liqueur. Both are available from select bottle shops.

We celebrate the beginning of summer on the night of 23 June, the day before San Juan. Every town makes a big bonfire and parties on. This drink is probably the most popular during the summer festivals celebrated around Catalunya. Everyone has their own recipe and this one, with the addition of spices, has my dad's own touch. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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