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."

92
Saint Crispin
Modern Australian
  • 300 smith st,
    Collingwood,
    Melbourne, VIC
  • (03) 9419 2202,
    www.saintcrispin.com.au
  • Lunch Fri-Sun noon-3pm; dinner Tue-Sun 6pm-10.30pm

Saint Crispin
-37.800242,144.984315

Saint Crispin has upped the ante for fine dining on Smith Street, the current epicentre of Melbourne eating. Scott Pickett (The Estelle) and Joe Grbac (The Press Club) have turned a lofty, long, simply detailed space into the restaurant du jour in downtown Collingwood. Classic French technique, first-rate ingredients and elegant plating are their trademarks, as evidenced in everything from snackish croquettes of smoked eel on mustard mayo to the umami mia of a calamari fricassée with tender quail, shiitake and konbu. Main courses include pink sliced pork with a quartet of cumin-laced carrot - roasted, puréed, shaved and dehydrated - that's sure to surprise. Cocktails are encouraged (the Negroni is excellent) as are fine wines from an eclectic list, ranging from the Balkans to the Barossa. Thomas Olive, the bar upstairs, is proving to be another minor miracle from the saints of Smith Street.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • 2 courses $50, 3 courses $60, 7-course tasting menu $120

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Scott Pickett & Joe Grbac

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