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.

Bentley moving, Surry Hills to Chow down

In a surprise move, Brent Savage and Nick Hildebrandt are pulling up the pegs on The Bentley, the two-star restaurant they've operated on Sydney's Crown Street since 2006, and in its place will open a new eatery from the Claude's team. Savage says that Bentley has outgrown the neighbourhood, and that the CBD remains among the locations he and Hildebrandt feel would work best for the restaurant's next step. "As much as we love Bentley, it doesn't really fit the Surry Hills profile - our customer-base has never really been all that local," he says, adding that the rent in Surry Hills is equal to that of some of the CBD locations the pair have considered. "The next step might not be the Bentley as we've known it, but we're really excited about moving on to new and bigger things."

For Claude's partners Chui Lee Luk and Phillip Haw, the deal is a chance to revive the plans they had for a casual eatery down the road on Reservoir Street, which were shelved after problems with planning permission in 2012. They'll be using the name they'd decided on - Chow Eating House - but the move to bustling Crown Street will steer the concept very much to the casual, approachable side to make best use of the site's late liquor licence. "It's going to be along the lines of a Chinese take on izakaya- or tapas-style eating," says chef Luk. "Even though it's going to be Chinese and inspired by the street food I've seen in China and Taiwan, I think it's hard for me to stop my Malaysian roots creeping in as well." The snack-friendly likes of deep-fried crab claws, taro pork fingers and ribs with sour and sweet sauce will all feature on the all-day menu, and the tables,says Luk, will all hold not one but three of her favourite chilli sauces.

All things going according to plan, Bentley's last service will be in the first week of August, with Chow opening its doors towards the end of the month or in early September. Giant Design, known best, perhaps, for their work on Red Lantern on Riley, will be doing the interiors. Savage and Hildebrandt say they'll focus their energies on Monopole, their thriving Potts Point wine bar, while they finalise the details of their as-yet unnamed new venture.


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