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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.

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

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

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."

Orange and almond shortbread


This buttery and very short shortbread is great to have on hand for guests over Christmas, and it makes a lovely gift. Play around with various nuts and citrus rinds for different flavours. Makes about 26.

You'll need

300 gm blanched almonds 200 gm plain flour, sieved 160 gm (1 cup) pure icing sugar, sieved, plus extra for dusting 1 tsp baking powder 250 gm chilled butter, diced 1 egg and 2 yolks Finely grated rind of 1 orange

Method

  • 01
  • Line a 18cm x 28cm slice tin with baking paper. Process almonds in a food processor until finely ground, then transfer to a bowl with flour, icing sugar, baking powder and 1 tsp fine salt. Add butter and rub in with your fingertips to form fine crumbs. Add egg, yolks and half the rind and mix to combine without overworking the dough. Transfer dough to slice tin, pressing evenly over tray, then cover with a piece of baking paper and rub pastry evenly into the corners using a small bottle, side of a cup, or small wooden dowel, then refrigerate to rest (30-40 minutes).
  • 02
  • Preheat oven to 180C and bake shortbread, turning pan occasionally during cooking, until golden (40-50 minutes). Remove from oven and cool for 10 minutes then, using a 6cm round cutter, cut shortbread in rows in the tin, starting with a round, then overlapping by about half each time to form crescents, removing each as you go. Set aside to cool.
  • 03
  • Meanwhile, combine remaining rind with icing sugar in a bowl and mix, and sieve mixture heavily over biscuits and serve. Biscuits will keep in an airtight container for up to 3 days.

At A Glance

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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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

Featured in

Dec 2015

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