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.

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

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.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

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.

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."

Khao Pla, Little Hunter, Windy Point Restaurant, Tricycle Café

Khao Pla, Sydney

Khao Pla, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including Khao Pla, Little Hunter, Windy Point Restaurant, and Tricycle Café.

SYDNEY
Khao Pla
Pla Rojratanavichai has the unusual distinction of having cooked at both Spice I Am and Ms. G's, so word that he has opened his own place in Chatswood is good news indeed. In the shiny, modern and rather loud space you'll find Run-DMC, Nas and Warren G on the playlist, and braised pork belly with bean curd and quail eggs in a herbal broth, an excellent tom yum-flavoured salt-and-pepper tofu, and wok-fried pippies with Thai basil on the menu. Tamarind pork ribs go great with a splash of chilli vinegar, while the raw section - a rarity in Thai restaurants - yields scallop sashimi with lime, lemongrass, mint and chilli (pictured), and an Isaan-inflected tartare that mingles hand-cut steak with roasted rice, chilli flakes and fried shallot. Desserts, too, are a must. Definitely promising. Khao Pla, shop 7, 370 Victoria Ave (enter via Anderson St), Chatswood, NSW, (02) 9412 4978. PAT NOURSE

MELBOURNE
Shaun Quade Dessert Evening at Little Hunter
Dessert fans and followers of clever young chefs might like to turn their attention to Little Hunter this Sunday when pastry prodigy Shaun Quade (of Royal Mail Hotel, Urbane and The Brix, among other rarefied kitchens) holds his latest Dessert Evening, a dégustation of boundary-pushing sweet stuff. The four-course (plus snacks) menu starts at $65 a head, with non-alcoholic and alcoholic drink options available as add-ons, and includes intriguing combinations such as iced winter strawberries, apple-skin and eucalyptus yoghurt, or egg yolk, ginger crystals, butternut juice and seed oil. Backed by Quade's mission to "strike against the mould of conservative food ideology" (whatever that means), it's a dessert buffet for food philosophers. Shaun Quade Dessert Evening at Little Hunter, 195 Little Collins St, Melbourne, Vic, (03) 9654 0090. MICHAEL HARDEN

ADELAIDE
Windy Point Restaurant and Café
Executive chef Justin Miles got very excited when he read about Heard Island toothfish at this year's Noosa International Food & Wine Festival; now his is the first Adelaide restaurant to order the expensive fish, caught sustainably from deep Antarctic waters. To best show off the toothfish's juicy, firm texture (some liken it to lobster meat) and rich, sweet, buttery flavour (akin to an intense snapper) he's serving a dense cube of pan-seared fillet as an entrée, teamed with a smoked salmon croqueta, peperonata and prawn oil. Windy Point Restaurant and Café, Windy Point Lookout, Belair Rd, Belair, SA, (08) 8278 8255. DAVID SLY

HOBART
Tricycle Café and Bar
Fresh from a stage at Hartwood in Tulum on Mexico's Yucatán peninsula, chef and co-owner Adam James is injecting a taste of what he learnt into Tricycle's menu. The four or five dishes on the daily blackboard specials list are always the best options for lunch here and they're more inspired than ever since the Mexican excursion. The mole amarillo with braised Robbins Island wagyu, brown rice, pickled chilli and toasted almond crumble is proof that when Mexican flavours meet up with some of Tasmania's best produce the result can be very good indeed. Tricycle Café and Bar, 77 Salamanca Pl, Hobart, Tas, (03) 6223 7228. SUE DYSON & ROGER MCSHANE

Got a hot tip for our Hot Plates team? Tweet us at @gourmettweets, or tag your Instagram photos with #GThotplates.


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