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."

Press Club reloaded

George Calombaris

George Calombaris

George Calombaris is getting his Greek on. Shedding the French (PM24), Middle Eastern (St Katherine's) and Italian (Mama Baba) elements of his restaurant empire, he's now firmly focused on his roots, particularly at The Press Club, relaunched this week, which he aims to make "the best modern Greek restaurant in the world".

"I'm at a point where I'm going to concentrate on what I know, what I do well," he says. "And that means going back to Greek."

This new incarnation of The Press Club is a very different beast to its big, bustling predecessor. It's intimate, a 32-seater in the former Press Club bar space given a luxurious $2 million fit out that's all curved leather booths and reflective surfaces. It's unmistakably fine dining, complete with dégustation-only menus (with à la carte options at lunch) called Symposiums that range from $120 to $190 per head. Dishes include mussels with edible shells and a dessert called Smashing Plates with plates made from meringue.

"I really wanted to open a new fine dining place in Melbourne," says Calombaris. "It's not another Reserve, but it's George being playful. I don't want it to be pretentious though. I don't want to forget about the true relaxed spirit of Greek hospitality."

The launch of The Press Club 2.0 is just part of the raft of changes happening at Calombaris' restaurant group, Made Establishment. PM24 will become Lucy Liu, a modern Asian diner with chef Michael Lambie (The Smith) in partnership with George Sykiotis while Mama Baba will become Le Grande Cirque, a French lounge bar with celebrity chef Manu Feildel in partnership with Made Establishment. Both should be open by April next year.

St Katherine's in Kew has recently closed and reopened as Hellenic Republic. Part of the space will open next year as a Greek pastry shop called Sweet Hellenic while another branch of Hellenic Republic will open in Williamstown in July and the souvlaki joint Jimmy Grants will sprout another three outlets, including one at Myer in Melbourne's CBD.

The Press Club, 72 Flinders St, Melbourne, Vic, (03) 9677 9677.

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