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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

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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

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."

Barrio Collective's bacon and cheese toasties


"I adore Barrio's toasties and would love to whip some up at home. Could you share the recipe?"

Barbara Walker, Manuka, ACT

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

4 thick slices (about 360gm) smokehouse bacon, such as Pialligo Estate (see note) 8 thick slices soft-style cornbread or brioche (see note) 180 gm vintage cheddar, sliced (see note)

Method

  • 01
  • Preheat oven to 180C. Place bacon in a deep roasting pan and bake in the oven until softened and warmed through (8-10 minutes). Remove from oven and heat oven grill.
  • 02
  • Arrange bread slices on a foil-lined oven tray (you may need 2 trays). Grill bread on one side until golden (1-2 minutes), then turn, place bacon on half the slices and cheese on remaining half and season to taste. Grill until bacon browns and cheese melts (1-2 minutes). Sandwich together, cut in half and serve.

Barrio uses Pialligo Estate smokehouse bacon (available from select grocers and butchers), cornbread from Canberra's A Baker (if cornbread is unavailable, substitute brioche or soft white bread), and Bodalla cheddar, available from Supabarn supermarkets.  


At A Glance

  • Serves 4 people
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Signature Collection

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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At A Glance

  • Serves 4 people

Featured in

May 2016

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