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.

Tansy Good, Skinner & Hackett, Melbourne

Tansy Good

Tansy Good

Catching up with a Melbourne culinary champion.

Tansy Good, one of Melbourne's high profile, influential chefs of the 1980s and '90s, has resurfaced in Carlton North, to much rejoicing from Tansy-watchers everywhere (she's a chef with a very loyal fan base).

The new gig is at Skinner & Hackett, the fine meat purveyor in Rathdowne Street owned by Gerald Diffey (Brooks, Gerald's Bar) and Jonathan Stobbs. She's making sandwiches and salads for the lunch trade alongside a small but ever-increasing range of take-home meals using the shop's impressive free-range meat and artisan products.

Good has flown under the radar for the past few years, running the cafeteria at Melbourne uni's horticultural college in inner-city Burnley, but in its heyday her Spring Street restaurant, Tansy's, was a fine-dining hotspot.

Lauded as one of the best in the country, it has a glittering list of alumni, including Karen Martini, Philippa Sibley, Rita Macali, Andrew and Matt McConnell and Gerald Diffey, who, it seems, is very pleased to have at least part of the old band back together. "Having Tansy on board is absolutely great - what she can do with our produce is amazing."

Classic French may be Good's background, but at Skinner & Hackett the brief is broader, so there have been sightings of fajitas with white beans and skirt steak alongside lentil salad, and a grilled zucchini and spicy salami sandwich. "Tansy does what Tansy wants to do, " says Stobbs. "She puts her own spin on everything." 

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