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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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

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.

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."

Tips of the Icebergs

As Icebergs Dining Room and Bar turns 10 this year, we asked restaurateur Maurice Terzini to share his 10 commandments of restaurant craft.

1. Front of house drives the show. Good food is pretty common these days; what makes the difference is the vibe and the service.

2. Concept before location. We have lots of ideas filed away, and when the right location arises we refer to the idea that best suits the location.

3. Look around for inspiration, but don't copy. I've always found inspiration in other restaurants and bars, but globalisation has encouraged too many direct rip-offs, and it's pretty boring and bad for our industry to just copy things blatantly.

4. Serve food you understand. The only time I've felt uncomfortable as a host is when I've had to serve food I didn't understand. I'm sticking to Italian now.

5. Waiters should look like waiters. They shouldn't kneel by the table, address customers as "guys" or join the conversation unless they're invited. And they should always greet people properly: "Welcome to the restaurant".

6. Choose service-friendly plates. Flat plates aren't aesthetically pleasing and they're impossible to clear. I hate anything square, too.

7. Watch your rent. I'm now of the opinion that in this country anything over eight per cent (rent to turnover) is almost too hard if you're running a quality operation.

8. Cutting costs is not an alternative to generating revenue. I've been most successful with ideas that were truly left of centre rather than boardroom-driven.

9. Eat and drink in your own places. Ronnie Di Stasio taught me this. It's the most important lesson in my career - it's the only way to really understand your product.

10. Look after yourself. It's too easy in our industry to go over the edge.

Icebergs Dining Room and Bar, 1 Notts Ave, Bondi Beach, (02) 9365 9000.

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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
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