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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.

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

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.

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.

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."

After-dinner mint biscuits


Remember after-dinner mints? The wafer-thin store-bought versions were slipped onto saucers, still in their individual wrappers, and served with coffee at the end of the meal. We've turned them into biscuits - feel free to serve whenever you fancy.

You'll need

260 gm (1¾ cups) plain flour 160 gm (1 cup) pure icing sugar, sieved 50 gm (½ cup) Dutch-process cocoa, sieved 225 gm cold butter, cut into 2cm pieces 1 egg yolk   Peppermint filling 180 gm dark chocolate (56% cocoa solids), finely chopped 160 ml pouring cream 2-4 drops pure peppermint extract (see note), or to taste 3 peppermint candies (optional), crushed

Method

  • 01
  • Process flour, icing sugar, cocoa and a large pinch of sea salt in a food processor to combine, then add butter and pulse until mixture is sand-textured. Add yolk and process until mixture comes together. Turn out onto a work surface and gently knead to come together. Form into a rough cylinder and roll until smooth and 5cm in diameter. Wrap in plastic wrap and refrigerate until chilled and firm (1 hour).
  • 02
  • Preheat oven to 180C. Unwrap dough and cut into 5mm-thick slices. Place on 2 oven trays lined with baking paper (leaving about 3cm between each biscuit) and bake until biscuit edges are firm (10-12 minutes; swap trays halfway through cooking). Cool slightly on trays, then transfer to a wire rack to cool completely.
  • 03
  • For peppermint filling, place chocolate in a bowl and set aside. Bring cream to the simmer in a small saucepan over medium heat. Pour over chocolate, set aside to melt chocolate (5 minutes), then stir until smooth. Add peppermint extract, set aside to cool to spreading consistency, then stir in crushed peppermint. Spoon a little of the peppermint filling onto half the biscuits, sandwich with remaining biscuits, set aside to set (15 minutes) and serve. Biscuits will keep stored in an airtight container for 3 days.

Note Peppermint extract is a a natural extract rather than a synthetic essence, and it has a pure clean flavour. It's available from specialist cake supply shops and delicatessens.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jul 2013

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