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."

Stillwater
Modern Australian
  • Ritchie's Mill,
    2 Bridge Rd,
    Launceston, TAS
  • (03) 6331 4153,
    www.stillwater.net.au/
  • Lunch daily noon-3pm

    Dinner Tue-Sat 6pm-9pm

Stillwater
-41.440356,147.12888

Bearings count at Stillwater, nearly two decades old and with a venerability that matches the Oregon beam-lined interior of the former mill. The cellar is rich in treasures both local and imported - and sommelier James Welsh navigates it unfailingly. Tasmania isn't prime turf for pinot gris, he says, then whips out a 2015 Ghost Rock that makes a songless throat yodel. Chef Craig Will is just as inspired by local producers, and steers the kitchen with equal certainly. He sears Tasmanian scallops and teams them with nut-brown butter, foraged herbs and a froth of corn for the win. Oysters from St Helens, superb in and of themselves, take on an intriguing new dimension when steamed with dashi and shaved kombu. But it's the carefully selected and prepared Stillwater meat that lingers longest in the taste-memory: a Chateaubriand cut to share from beef raised at pristine Cape Grim, say, with a smoked jus and mushrooms. It still runs deep. 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $16-$25

    M $40-$41

    D $12-$18

    dégustation $120

     

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Craig Will

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