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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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

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.

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."

Bistro Gitan
French
  • 52 Toorak Rd West,
    South Yarra,
    Melbourne, VIC
  • (03) 9867 5853,
    bistrogitan.com.au/
  • Lunch Tue-Fri noon-3pm

    Dinner Mon-Sat 5pm-10pm

Bistro Gitan
-37.837395,144.979263

Gitan means gypsy but there's nothing itinerant about the moneyed locals who throng the Reymond family's South Yarra mothership. More likely the name refers to a menu that meanders through French and Iberian territories. In a warm dining room anchored by a marble-topped bar and parquetry flooring, meals might commence with a velvety salt cod velouté, or Petuna ocean trout a la plancha that melts on the tongue in a flurry of spiced cucumber, rockmelon and fresh horseradish. The heavily French-accented wine list is an epic to rivalThe Song of Roland, deeply reassuring when seeking the perfect vintage to accompany the honey-glazed beef short-rib or La Pôchouse, the signature dish of rockling, mushrooms and bacon, transported from the family village in Jura. Seasonal offerings like clafoutis with strawberries and plum enhance the traditional dessert line-up of chocolate mousse and Nutella waffles. 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $12-$22

    M $29-$42

    D $12-$15

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Steven Nelson

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