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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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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

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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

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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."

Carrot, pecorino and sage fritters


These little bundles are very versatile. While we've opted to flavour them with pecorino and sage, they'd work well with feta, dill and mint, or given a subcontinental twist with paneer and coriander.

You'll need

1 tbsp olive oil, plus extra for shallow-frying ½ small onion, thinly sliced 1 garlic clove 3 cups coarsely grated carrot 100 gm pecorino, coarsely grated 100 gm (2/3 cup) plain flour 2 tbsp coarsely chopped sage, plus extra leaves to serve 1 tbsp coarsely chopped thyme Finely grated rind of 1 lemon, plus wedges to serve To serve: aïoli

Method

  • 01
  • Heat olive oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Tip into a large bowl, add carrot, pecorino, flour, herbs and rind, season to taste and mix well. Form into 10-12 rough patties and set aside on a tray.
  • 02
  • Heat 1cm oil in a frying pan over medium-high heat, add sage leaves and fry until crisp. Drain on paper towels. Add patties to pan in batches and fry until golden brown on both sides and cooked through (5-6 minutes). Drain on paper towels, season to taste and serve topped with sage leaves with lemon wedges and aïoli.

At A Glance

  • Serves 10 - 12 people
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2017 Restaurant Guide

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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Sparkling rosé.

Featured in

Apr 2015

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