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 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.

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

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.

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."

Beetroot, walnut and endive with pomegranate dressing


This makes a great winter side salad or a light meal on its own.

You'll need

3 beetroot, unpeeled and halved 70 gm (2/3 cup) walnuts 3 witlof, thickly sliced crossways 1 golden shallot, thinly sliced, rinsed To serve: spreadable or soft goat’s cheese   Pomegranate dressing 60 ml (1/4 cup) extra-virgin olive oil 1 tbsp lemon juice 1 tbsp pomegranate molasses

Method

  • 01
  • Preheat oven to 180C. Boil beetroot in a saucepan over medium-high heat until tender (20-25 minutes), then drain, peel and cut into wedges.
  • 02
  • Meanwhile, toast walnuts in oven until golden (4-6 minutes). Set aside to cool, then coarsely chop.
  • 03
  • For pomegranate dressing, whisk ingredients in a bowl then season to taste.
  • 04
  • Combine witlof in a bowl with shallot, add half the dressing and toss to coat. Add beetroot and walnuts, toss, then serve with topped with goat’s cheese and drizzled with remaining dressing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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