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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."

Char-grilled Brussels sprouts with apple and pepitas


Brussels sprouts come up trumps when cooked on the grill, although it must be said they're a little fiddly to handle. The pay-off comes with deep flavour and a contrast of textures - we've kept the outer leaves raw, while the charred hearts become tender and caramelised. This makes a perfect accompaniment to roast pork, or you could crisp up a couple of slices of speck on the grill and crumble them over the lot for a more substantial meal.

You'll need

400 gm Brussels sprouts, tough outer leaves discarded, tender outer leaves reserved separately, hearts thickly sliced lengthways 1 tbsp olive oil 2 Granny Smith apples, cut into julienne and tossed in juice of ½ lemon 4 radishes, thinly sliced on a mandolin 1 golden shallot, thinly sliced ½ cup coarsely chopped flat-leaf parsley   Toasted pepita dressing 1½ tbsp each olive oil and hazelnut oil 2 tbsp pepitas 1 garlic clove, finely chopped Finely grated rind and juice of ½ lemon 1 tbsp red wine vinegar, or to taste

Method

  • 01
  • For toasted pepita dressing, heat oils in a saucepan over medium-high heat, add pepitas and cook, stirring occasionally, until just starting to change colour (1-2 minutes). Remove from heat, stir in garlic and lemon rind, cool slightly, then stir in lemon juice and vinegar to taste. Season to taste and set aside.
  • 02
  • Heat a char-grill pan or barbecue to high heat. Combine Brussels sprouts hearts and oil in a bowl, season to taste and toss to coat evenly. Grill in batches, turning occasionally, until tender and lightly caramelised (10-15 minutes). Transfer to a bowl, add outer leaves and toss to combine. Add apple, radish, shallot and parsley, drizzle with toasted pepita dressing to taste, toss to coat and serve warm or at room temperature.

At A Glance

  • Serves 4 - 6 people
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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Rich pinot gris.

Featured in

Sep 2015

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