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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.

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."

Flourless chocolate, hazelnut and buttermilk cake


A great flourless chocolate cake is essential to any baking repertoire. This one is super-moist yet holds well for a long time. It's important to cool it completely before it's served, or it may crumble as it's sliced.

You'll need

170 gm hazelnuts 280 gm dark chocolate (66-70% cocoa solids), coarsely chopped 100 gm butter, coarsely chopped 100 ml well-shaken buttermilk at room temperature 2 tbsp Dutch-process cocoa, sieved, plus extra for dusting 6 eggs, separated 150 gm caster sugar

Method

  • 01
  • Preheat oven to 190C, and butter a 22cm diameter cake tin and line with baking paper.
  • 02
  • Roast hazelnuts on an oven tray until golden (5-8 minutes). While warm, tip into a tea towel and rub to remove skins, then finely chop.
  • 03
  • Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Remove from heat, and stir in buttermilk, cocoa and egg yolks.
  • 04
  • Meanwhile, whisk eggwhites until frothy in an electric mixer, then, while whisking, gradually add the sugar and whisk until glossy soft peaks form. Fold in chocolate mixture in batches along with hazelnuts, pour into prepared tin and bake until cake rises and cracks at the top (25-30 minutes). Cool in tin, gently pressing on top as it cools so it falls back evenly, then remove from tin, dust with cocoa and serve. Cake will keep for 2-3 days stored at room temperature in an airtight container.

At A Glance

  • Serves 8 - 10 people
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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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At A Glance

  • Serves 8 - 10 people

Featured in

Mar 2016

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