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 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.

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

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.

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."

Why can't I make a reservation?

What’s the deal with restaurants that don’t take reservations? Are they trying to make life hard for us?
By Matt
Pat Nourse, Gourmet Traveller restaurant critic and features editor writes:
It seems like a fiendish invention, this no-bookings business, but there’s method in the badness. For one thing, it means that you can rock up at a restaurant and potentially score a seat somewhere that’s so popular that you’d otherwise be waiting weeks for a table. The main reason, though, comes down to dollars and sense. I spoke to Barry McDonald recently, one of the owners of Sydney’s Fratelli Fresh, he said the reason bookings aren’t taken at Sopra, the permanently mobbed café/restaurant at the provedore’s original Waterloo and spanking-new Potts Point sites, is simple commerce. “If I took bookings for 49 seats when the most expensive item on the menu is $24, I couldn’t afford to have a restaurant.” Sopra is too small, he says, to not have the tables full at all times. “Once you start taking phone numbers, for us that would be another role and another job and you couldn’t sell main courses for $24... they’d have to be $28 or something. I want to be able to say you can have it both ways, because I want to be able to say yes to my customers, but the reality is that $24 mains and $3.50 glasses of wine don’t come with some things i.e. white tablecloths and reservations. You can’t even get good food at those prices at some RSLs... and my RSL doesn’t take bookings either.”
GT
Signature Collection

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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