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."

Lola's Pergola, The Standard, The Rogue Rennard, Kim Restaurant

Lola's Pergola, Adelaide

Lola's Pergola, Adelaide

Our restaurant critics' picks of the latest and best eats around the country this week including Lola's Pergola, The Standard, The Rogue Rennard, and Kim Restaurant.

ADELAIDE
Lola's Pergola
The Torrens River pop-up venue serving as the nightclub/after-hours nerve centre of the Adelaide Festival (until 16 March) not only wows big crowds with its extravagant, oversized, backyard party setting, but also with the sensational barbecue provided by the Happy Motel team of Jordan Jeavons, Andy Nowell and Duncan Welgemoed. Tickets to their themed dégustation dinners have sold out, but clubbing crowds under the big pergola are still enjoying their food cooked on a barbecue fashioned from a Hills Hoist. Kranskies are the big hit: pork sausages with chilli and fennel, hung all day in the on-site smokehouse (a converted garden shed), then grilled on the Hoist barbecue. These are being stuffed into crisp baps and topped with salsa verde - the perfect late-night snack for revellers. Demand has created an express lane for serving the snags, while others queue for a wider selection of barbecued meats. Lola's Pergola, Torrens River frontage (off North Tce), Adelaide, SA. Open nightly from 6pm. DAVID SLY

HOBART
The Standard
Yeah, yeah, yeah, another day, another burger. But this happens to be a very good burger, served in a slightly bizarre loading dock setting. What's more, in addition to The Standard burger (nicely proportioned, flavoursome beef patty, tomato, lettuce, pickles, mayo and properly melted cheese on a good soft, steamy bun), there's also an outstanding fried chicken burger. One of the best we've seen anywhere in the country, in fact. The shoestring chips are a cut above and the thickshakes (in Oreo or Butterfinger flavours) are so thick with ice-cream you can write your name in them, so they double nicely as dessert. Put together by the team from Pilgrim Coffee (the burgers are sold out the back of the Argyle Street café), it's a class act. Or as classy as an act can be using milk crates for furniture in a laneway fringed by chain-link fence. To say the site is exposed is something of an understatement. On our last visit, someone asked the (very friendly) young woman on the counter how they coped with inclement weather. "Hasn't rained yet," she replied. "We'll find out when it does." The Standard, Hudson Lane, Liverpool St, Hobart, Tas, (03) 6234 1999. PAT NOURSE

BRISBANE
The Rogue Rennard
Winding down at the close of a working week is all very well, but what to do at the heel end of a hectic weekend? How about a Sunday Wine Down, at Paddington's Rogue Rennard? This quirky den kicked off as a café a couple of years ago serving an excellent brew by roaster Cup Coffee. Last spring, it became a bar-restaurant, and a fortnight ago added a hassle-free Sunday evening session to the menu. The leafy front courtyard, with its door-top trestle tables and high bar is a soothing spot for a sundowner. The menu is perfect for sharing with a drink in hand. Order veal sweetbreads with punchy green peppercorn mustard and the house-made baguette with cultured butter; or figs served warm with melted Brillat-Savarin and a splash of vincotto. A bucket of craft beer (a lucky-dip of four bottles) is $25, or there's a clipped list of cocktails and wine priced to ease you back into Monday, bright-eyed and bushy-tailed. The Rogue Rennard, 106A Latrobe Tce, Paddington, Brisbane, Qld, (07) 3151 0093. FIONA DONNELLY

SYDNEY
Kim Restaurant
Moon Park knocked off two of the most popular name options for Korean restaurants in one fell swoop, but in naming their new eatery Kim, Tae Kyu "TK" Lee and David Ralph may have gone one better. Both chefs have worked at Quay; Ralph is best known for his involvement in William Street chocolatier Kakawa, while Lee has also done time at Ms G's. There are no kimchi snow eggs or bo ssäm bánh mi baguettes on the menu, though, with the pair treading a (broadly) classical line with their flavours. Fried chicken fanatics will find much to like with the powerfully crunchy TKFC, while the loose, rustic texture of the haemul pajeon, an omelette-pancake packed with squid and prawns, holds plenty of appeal. So far the desserts don't knock socks off, but the chocolates are (perhaps unsurprisingly) top-notch. Kim Restaurant, 24-30 Springfield Ave (enter via Llankelly Place), Potts Point, NSW, (02) 9357 4578. PAT NOURSE

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


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