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."

121BC, 90 Secondi, Bare Bones Society, Peel St

121BC Cantina & Enoteca, Sydney

121BC Cantina & Enoteca, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including 121BC, 90 Secondi, Bare Bones Society, and Peel St.

SYDNEY
121BC
Mitch Orr is one versatile spaghetti slinger. With time at Pilu and Buzo under his belt, he has a grounding in tradition, but as a former Duke co-head chef and an Osteria Francescana stagiaire, he's also happy to use that grounding to leap off into flights of fancy that are both fresh and compelling. At his new gig, cooking at nano-wine bar 121BC (pictured here), he's doing a brilliant dish that lays the savour and spice of mussels and 'nduja over the sweetness of charred baby leeks, adorns radishes and pickled salumi with bottarga butter, and dresses purple broccolini with an anchovy-spiked pangrattato that more or less demands something pervy or orange from 121's ever-intriguing all-Italian list. It's a menu that's wine-friendly, well priced, and a lot of fun. 121BC, 4/50 Holt St (entry via Gladstone St), Surry Hills, (02) 9699 1582. PAT NOURSE

MELBOURNE
90 Secondi
Fans of footy and authentic Neapolitan pizza hit the jackpot earlier this month when 90 Secondi opened in the shadow of Etihad Stadium. Named for the time a trad pizza from Napoli spends in the oven, the hefty 150-seat pizzeria is owned by Johnny Di Francesco, who has come to be recognised as one of Melbourne's best purveyors of the pie through his work at East Brunswick's 400 Gradi. A smart timber and marble fit-out includes an open kitchen where a domed and tiled wood-fired oven, custom-made in Naples, is the focus. The slightly chewy pizza has a distinctive thin crust freckled with char and is topped sparingly with the authentic likes of San Marzano tomatoes, Levoni prosciutto di Parma, mozzarella and basil. There are pasta and meat dishes, too, greatest-hit snacks of the zucchini flower and Caprese salad ilk and a sharp drinks list that'll have you cheering before you've set foot in the stadium. 90 Secondi, 700 Bourke St, Docklands, (03) 9600 2841. MICHAEL HARDEN

BRISBANE
Bare Bones Society
Jindalee isn't the first place you'd seek out a former star of the Brisbane fine-dining scene. But as the name of Kym Machin's café suggests, the former Urbane chef's new venture is about the simple necessities. Happily, in Machin's world "necessities" include the likes of fish and chip butties incorporating flathead fillets, and "sandwiches" such as the Southern, a crunchy-crusted warm cob roll wrapped around shreds of pork with cheddar, pickles and a cracking chipotle mayo. Blackboard specials range further, encompassing bistro-style plates such as chilli-spiked seafood linguine or Angus burgers. It has a liquor licence, too, and plans are afoot to hatch a deck to cope with bustling weekend trade. Bare Bones Society, Shop 22, Jindalee Homemaker Centre, 34 Goggs Rd, Jindalee, (07) 3715 5571. FIONA DONNELLY

ADELAIDE
Peel St
The 90-seat Peel St, opened by former Aquacaf team members Ben McLeod and chef Jordan Theodoros, makes the most of Adelaide's new small-bar licences, serving great casual food but also bringing in the drinks drop-in crowd. Choose from prepared food slid along the long service counter (lamb shank empanadas, roasted pumpkin with green tahini, toasted sunflower and pepitas), and a blackboard menu offers treats straight from the grill. Yes, the Aquacaf mulloway pasty makes guest appearances, but there are also other interesting blends of Middle Eastern and Asian flavours, not least the turkey meatballs braised with preserved lemon, pearl barley, mint and broad beans. Peel St, 9 Peel St, Adelaide, (08) 8231 8887. DAVID SLY

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


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