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.

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."

Black Cow Bistro
Steak
Black Cow Bistro
-41.435718,147.140085

By all means order any of the six sauces or relishes that accompany the steak at this spirited downtown bistro - the mixed peppercorn demi-glaze is glossy not gloopy and the béarnaise is elevated with truffles. But before you splash it on to your rib-eye or porterhouse, take a bite. The grass-fed, dry-aged and free-range Tasmanian beef is as pure and untainted as the island itself, cooked with a perfect char, and you'd be hard-pressed to savour meat this singularly flavourful anywhere else. Grilled steak is the main motif but there are other temptations. Natural oysters, another island specialty, are a reliable entrée, or try the terrine, resplendent with pork, duck and macadamia nuts. The wine list is imaginative for a place devoted to steak; desserts less so - they're of the one-fruit, one-chocolate, one-cream variety. The place is swamped by locals and tourists, so service can be scattershot, but you'll never have to wait till the cows come home. 


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Prime

There's an almost monastic feel to the muted tones, sandsto...

At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $20-$24

    M $35-$51

    D $17-$18

  • Feature:
  • BYO
    Licensed
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Craig Will

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