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."

Melbourne's best pizza

Valentino, Melbourne

Valentino, Melbourne

Want to know where to find Melbourne's best pizza? Read on...

One of the best things coming out of Riccardo Momesso's Calabrian kitchen at Valentino is the remarkable chewy-yet-light pizza topped with great ingredients such as 'nduja and squacquerone cheese. It's a similar story at The Way to San Jose (135 McKinnon Rd, McKinnon, 03 9578 6550), a gorgeous-looking space where a vintage electric oven turns out great thin-crusted beauties. The two mighty Ladro outlets, Greville and Gertrude (224 Gertrude St, Fitzroy, 03 9415 7575) keep the flag flying for top-quality wood-fired pies, while places such as DOC (295 Drummond St, Carlton, 03 9347 2998) and Supermaxi keep it simple and authentic. At 400 Gradi, the go-to pizza joint for many of the city's chefs, the pizza has been accredited by the Associazione Verace Pizza Napoletana, while Melbourne artisan pizza pioneer Pietro Barbagallo is happily once again thrilling his legion of adoring fans at Kaprica (19 Lincoln Sq South, Carlton).

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Latest news
Hot Plates: Pino’s Vino e Cucina, Sydney
16.01.2017
Long Chim Melbourne opens today
16.01.2017
Ben Shewry does souvlaki
13.01.2017
Pure South returns to its roots
12.01.2017
Kitchen by Mike lands at Sydney Airport
12.01.2017
Dainty Sichuan is opening in Sydney
12.01.2017
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