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.

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."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Bar Nacional, Bread in Common, Red Rabbit

Bar Nacional

Bar Nacional

Our restaurant critics' picks of the latest and best eats around the country this week including Bar Nacional, Bread in Common, and Red Rabbit.

MELBOURNE
Bar Nacional
Sitting on the curiously lifeless stretch of Collins Street where the CBD meets Docklands, Bar Nacional is a welcome beacon of Spanish-flavoured good times among all the corporate bland. The second collaboration between Pete Evans and Gavin Baker (the first was Little Hunter), the compact space with its central horseshoe bar is based on the pintxos bars of San Sebastián and is decked out in theme-appropriate timber, tiles, leather and brass. There's quality charcuterie hanging at the bar (including 36-month-old jamón Ibérico) and a compact menu chock-full of punchy, vibrant morsels such as crisp pig's head with carrots and horseradish, charred Brussels sprout croquettes, chopped razor clams tossed with tomatoes and fresh herbs, and fried wagyu served with brilliant pickled vegetables. Dessert whiz-kid Shaun Quade is in charge of the postres and his burnt orange crema Catalana with toasted fennel seeds and textbook polvorón is worth crossing town for.Bar Nacional, 727 Collins St, Docklands, Vic, (03) 9252 7999.  MICHAEL HARDEN

PERTH
Bread in Common
Nic Trimboli is having a busy 2013. Eight months after opening inner-city coffee roaster Gordon Street Garage, the veteran restaurateur has flung open the doors to Bread in Common, an ambitious, cavernous new venture in Fremantle's west end. Like the name suggests, bread is a focal point and under the supervision of Yallingup Woodfired Bread's Gotthard Bauer, the loaves baked in Bread in Common's wood-fired ovens hit the mark for chewy, slow-rise pleasure. Doughy goods aside, the menu thrills with bold, straight-talking flavours. Think fatty lamb ribs accented with mint and black garlic or a springtime medley of asparagus, peas, cracked wheat and a soft, fudgey egg: just the sort of fare to partner with equally fun wine and drink selections. If the weekend queues are any indication (fear not: despite reservations not being taken, wait times are surprisingly minimal), the signs look good that Trimboli and co have backed another winner.
Bread in Common, 43 Pakenham St, Fremantle, WA, (08) 9336 1032. MAX VEENHUYZEN


SYDNEY
Red Rabbit
With the closing of one door comes the opening of another, or so the saying goes. Earlier this year Sydney fine-diner Claude's bid its farewells, and it recently reopened as Red Rabbit - an Asian-influenced restaurant and takeaway joint adding to the new wave of ever-so-popular casual eateries in Sydney. The food? Chinese-inspired seven-spice tofu, South East Asian-leaning lamb neck curry and roasted rice ice-cream are among the hits, while other, more adventurous renditions of classics such as salt and pepper squid (the salt and pepper aspect of the dish reduced to a scattering of tiny deep-fried balls of batter) feel a little lost. It's a "walk, don't run" space, but it's one to watch, nevertheless. Red Rabbit, 10 Oxford St, Woollahra, NSW, (02) 9331 2325.  MAYA KERTHYASA

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