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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

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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."

Oysters with Champagne and caviar


"Oysters, caviar, Champagne - a trio of equally luxurious ingredients, and served together, they signal the start of an extra-special occasion," says Stone. "Yuzu is a tart Asian citrus fruit that is best fresh, but if you can't find it, yuzu juice from an Asian grocer will do the trick."

You'll need

24 oysters, shucked, shells reserved To serve: crushed ice 60 gm caviar (Maude uses oscietra) 1 tbsp yuzu juice   Champagne gelée 1 tbsp lemon juice silver-strength gelatine leaves, softened in cold water for 5 minutes 180 ml rosé Champagne

Method

  • 01
  • For Champagne gelée, warm lemon juice in a small saucepan over low-medium heat, remove from heat, squeeze excess water from gelatine, add to pan and whisk to dissolve. Transfer to a bowl, stir in Champagne, then pour into a shallow container and refrigerate until set (1½-2 hours). Using a fork, gently scrape to break up the gelée.
  • 02
  • Arrange oysters in the half-shell on a platter of crushed ice, top each with a little caviar and Champagne gelée, garnish with a couple drops of yuzu juice and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

H Goutorbe Cuvée Prestige NV, Champagne, France.

Featured in

Sep 2015

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