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 favourite 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.

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.

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

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."

10
Penfolds Magill Estate
Modern Australian
  • 78 Penfold Rd,
    Magill,
    Adelaide, SA
  • (08) 8301 5551,
    www.magillestate.com
  • Lunch Sun noon-2pm

    Dinner Wed-Sat 6.30pm-8pm

Penfolds Magill Estate
-34.920975, 138.678863

The glass-walled dining room overlooking Penfolds' Magill Estate vineyards has reopened in a strikingly different guise. Bespoke blackwood tables and leather wingback chairs are dramatically offset by suspended, illuminated glass orbs. Its dégustation, meanwhile, strives for the pure expression of hero ingredients rather than sheer spectacle. Understated poise and subtle Japanese technique are applied to sashimi tuna with smoked asparagus and egg yolk, as well as charcoal-grilled quail with apples pickled in ginger beer. Wagyu striploin is seared, chilled, rested in 62C oil, sprayed with soy and rosemary then grilled over charcoal - precision for best results. Detail shows in everything from house-made sourdough to a dessert of toasted hay-infused ice-cream with a coffee and linseed wafer. It all serves as an intelligent complement to Penfolds' wines, not least the extensive range of older vintages on offer.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • 5-course lunch $135

    Dégustation $175

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Scott Huggins & Emma McCaskill

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