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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

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."

Grilled corn with whipped sesame butter, lime and coriander


You'll need

6 corn cobs, soaked in cold water for 10 minutes 1 tbsp grapeseed or vegetable oil 180 gm butter, at room temperature 2 tbsp unhulled tahini 2 tbsp fish sauce, or to taste 2 tbsp finely chopped coriander Juice of 1 lime, plus lime cheeks, to serve To serve: dried chilli flakes or ground chilli (optional)

Method

  • 01
  • Heat a barbecue or char-grill pan to high heat. Peel back the corn husks but don’t detach them (if the corn has a lot of husks, discard some of the outer leaves), remove silk and drizzle corn with oil, season to taste, then fold the husks back over the corn. Grill corn, turning occasionally, until charred and tender (10-15 minutes).
  • 02
  • Meanwhile, beat butter in a bowl until pale and fluffy, then stir in remaining ingredients.
  • 03
  • To serve, peel back corn husks and top each cob with a dollop of sesame butter and a squeeze of lime juice and season with chilli to taste.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2016

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