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."

Tiramisù


"An all-star Italian classic," says Pepperell. "This recipe doesn't use eggwhite, so has a slightly richer, more silky feel than most."

You'll need

200 ml espresso 125 gm caster sugar 3 egg yolks 40 ml sweet Marsala (see note) 250 ml (1 cup) pouring cream 350 ml mascarpone 18 savoiardi biscuits (about a packet) To serve: Dutch-process cocoa, sieved

Method

  • 01
  • Stir coffee in a bowl with 50gm caster sugar to dissolve and set aside to cool.
  • 02
  • Whisk egg yolks, Marsala and 25gm sugar in a heatproof bowl over low heat until thick and mixture holds a thick ribbon (4-8 minutes). Whisk cream in an electric mixer with remaining sugar until soft-medium peaks form. Whisk mascarpone in a bowl until smooth, add egg yolk mixture and gently whisk to combine, then add whipped cream and whisk to soft peaks.
  • 03
  • Dip biscuits in cooled coffee, then arrange half in a single layer in a 24cm baking dish. Cover with half the cream mixture, top with remaining coffee-soaked biscuits and spread remaining cream over. Refrigerate until firm (2 hours). Serve chilled dusted with Dutch-process cocoa.

Note This recipe calls for quality Sicilian Marsala, rather than the more familiar Boronia all'uovo Marsala frequently used for cooking; it's available from select bottle shops and Dan Murphy's.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Apr 2015

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