The summer issue

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."

Chocolate and roasted almond semifreddo


If you don't have an ice-cream maker this is an easy, rich and velvety alternative. Be sure to toast the almonds thoroughly - their nuttiness is a wonderful contrast to the rich chocolate cream. Start this recipe a day ahead.

You'll need

125 gm blanched almonds 5 eggs 100 gm caster sugar 300 ml milk ½ vanilla bean, split and seeds scraped 280 gm dark chocolate (60%-68% cocoa solids), finely chopped 200 ml thickened cream

Method

  • 01
  • Preheat oven to 190C, and butter and line base and sides of an 8cm x 8cm x 23cm loaf tin with plastic wrap, leaving some overhang.
  • 02
  • Roast almonds on an oven tray until golden (10-14 minutes). Cool, then coarsely chop.
  • 03
  • Whisk eggs and sugar in a heatproof bowl until pale. Meanwhile, bring milk and vanilla bean and seeds just to the boil in a saucepan over high heat. Add to egg mixture, whisking continuously until combined, return to saucepan and stir continuously over medium heat until mixture thickly coats the spoon (3-4 minutes). Remove from heat, add chocolate and stand for 2 minutes to melt, then stir until smooth. Transfer to a bowl placed over iced water to cool (20-25 minutes).
  • 04
  • Whisk cream in a bowl until soft peaks form, then gently fold into chocolate mixture in 3 batches. Fold in almonds, pour into prepared mould, cover with overhanging plastic wrap and freeze until firm (6 hours or overnight). Serve thickly sliced. Semifreddo is best eaten the same week it’s made.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2016

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