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

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.

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.

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."

Australia's best winter roasts

A roast is so much more than a meal. It's a gathering, an occasion and, most importantly, one of the greatest ways to warm the soul through the cooler months. And while some of the most memorable roast meals are made at home, sometimes you just feel like handing the duties to someone else. For those times, here's our pick of some of the hottest roasts in restaurants across the nation:

MELBOURNE
PM24
The secret to beating Melbourne's winter cold? PM24's French-inspired rôtisserie offerings, of course. We like the signature organic chicken, which comes with a choice of sautéed potatoes, macaroni gratin or vegetable ragoût. Gruelling decisions. $35, 24 Russell St, Melbourne, Vic, (03) 9207 7424

The Commoner
The crew at The Commoner has put its own distinct twist on the classic Sunday roast, offering up the likes of wood-roasted milk-fed kid with spiced cauliflower salad, stuffed potato cake, labne and harissa, and whole duckling with red cabbage, caper leaf and pomegranate salad. We'll have both. Sundays only, $30 à la carte, sharing options $65-$75 per person including entrée and dessert, 122 Johnston St, Fitzroy, Vic, (03) 9415 6876

BRISBANE
Alfred & Constance
Alfred & Constance's wood-fired and Josper coal grills get a serious work-out. They produce everything from slow-roasted legs of lamb to whole roast pigs with crackling, and pasture-fed beef done on the bone. Pair it all with a drink from one of the venue's three brilliant cocktail bars and you're laughing. $32-$58, 130 Constance St, Fortitude Valley, Qld, (07) 3251 6500

Pearl Café
Brisbane, wave your weekend roasting duties goodbye. Pearl does Sunday roasts weekly from noon, dishing up the likes of sumac-roasted baby chook and pomegranate-glazed lamb shoulder, all with a glass of Sherry on arrival, with sides and dessert to boot. Sundays, $45 per person, 28 Logan Rd, Woolloongabba, Qld, (07) 3392 3300

SYDNEY
Four in Hand
The Four's Colin Fassnidge isn't dubbed the prince of pork for nothing. His whole suckling pig is one of Sydney's most popular and his weekly Sunday roasts from the bar menu (which could be anything from beef with Yorkshire pudding to leg of lamb with roast vegetables) are just as noteworthy.  Bar menu's Sunday roast $24, restaurant's suckling pig $80 per person for a minimum of 10 guests with 48 hours' notice, 105 Sutherland St, Paddington, NSW, (02) 9362 1999

Bistrode CBD
Five-hour Southdown lamb shoulder with roast winter vegetables or whole roast suckling pig with trimmings? Whichever way you go, Jeremy Strode's Dinner Feast options at Bistrode CBD are sure to keep the whole party pleased. Lamb $55 per person, suckling pig $75 per person, including sides and an à la carte dessert, level 1, 52 King St, Sydney, NSW, (02) 9240 3000

TASMANIA
Red Velvet Lounge
The wood-fired oven at Cygnet's Red Velvet Lounge turns out half chickens, half ducks, lamb shoulders, pork shoulders and beef cheeks, all served with roast potatoes, a garden salad and house-made condiments such as grain mustard, chimichurri and salsa verde. Tassie chill: defeated. Roasts $27.90, 24 Mary St, Cygnet, Tas, (03) 6295 0466

ADELAIDE
Press Food & Wine
It's all about the whole hog at Adelaide's Press Food & Wine. Their suckling Berkshire pig is one of the best in town and comes complete with all the trimmings: pork jus, roast potatoes, cauliflower purée and a salad. What more do you need? $78 per person for a minimum of 10 guests with 24 hours' notice, 40 Waymouth St, Adelaide, SA, (08) 8211 8048

 

More roasts

Check out some of our best-ever winter roast recipes.

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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
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12.01.2017
Kitchen by Mike lands at Sydney Airport
12.01.2017
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