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.

David Thompson's Nahm named best restaurant in Asia

David Thompson and the Nahm team

David Thompson and the Nahm team

"I have no right to cook Thai food," mused David Thompson during a panel discussion on food authenticity.

"I arrived in Thailand a novice, uncertain and very unfamiliar with what has become a cuisine that has preoccupied me for the last 25 years."

Despite Thompson's misgivings, Nahm, the Australian chef's Bangkok fine diner, was last night named the S.Pellegrino & Acqua Panna best restaurant in Asia.

Joining the former Darley Street Thai chef to accept the award were Nahm sous chef Prin Polsuk and Thompson's partner Tanongsak Yordwai.

While Australian restaurants aren't eligible for the Asia's 50 Best Restaurants list, there was a subtle antipodean twang to the awards announced overnight at Singapore's Capella hotel.

Waku Ghin, Tetsuya Wakuda's Singaporean venture, broke into the top 10 to grab seventh place. Thompson protégés Duangporn 'Bo' Songvisava and Dylan Jones lend their names and skills to Bo.lan, the couple's Bangkok restaurant that climbed almost 10 places to number 28 after placing 36th on last year's inaugural poll.

Will Meyrick, chef at Bali's Sarong (number 47 and Indonesia's top-placed restaurant), counts stints at Sydney's Longrain and Jimmy Liks on his CV.

While China and Japan dominated the list again this year, other countries featured in the winners' circle. Despite Restaurant André slipping from fifth to sixth, chef André Chiang took home the peer-voted chefs' choice award.

Jungsik, both the highest new entry and South Korea's top table, debuted at number 20. Lanshu Chen of Taiwan's Le Moût was named this year's best female chef, while 2am Dessert Bar's Singaporean Janice Wong made it two in a row for best pastry chef.

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