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."

90
Yellow
Modern Australian
  • 57 macleay st,
    Potts Point,
    Sydney, NSW
  • (02) 9332 2344,
    yellowsydney.com.au
  • Sat-Sun 8am-3pm

    Dinner Mon-Fri 5pm-10pm, Sat-Sun 6pm-10pm

Yellow
-33.868699,151.225361

It's a testament to the good things we've come to expect from Brent Savage's playful plates that dubitable pairings (venison blood pudding with Balmain bugs?) elicit wonderment, not woe. Yellow may be brasher, edgier than its Bentley big brother (thanks to the Pascale Gomes-McNabb fit-out) and billed as a bistro (read: approachable, with flavoursome sliced sirloin with creamed corn purée, and feel-good jacket potatoes daubed with sour cream), but the food is no less thoughtful (kohlrabi with a charred onion broth worth bottling) or pop-in-the-mouth fun (a tomato crumb smacks of Pizza Shapes). Overlook the entrée-main-dessert structure and muck in with share plates; the steady staff are adept at keeping pace. Throw down the ahead-of-the-curve wines offered by the glass, and finish with a dessert as textural and masterful as the rest - the white-chocolate cake is not just for Milkybar kids.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $16-$20

    M $26-$34

    D $15

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Breakfast
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Brent Savage & Adam Wolfers

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