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."

Lucy Liu, Melbourne

Name chef? Check. Back lane entry? Check. Tricked-up street food menu? Check. Melbourne's newest restaurant Lucy Liu nailed the modern-dining trifecta before serving its first Tsingtao or crisp pork bun.

Punters will be able to experience it for themselves this Friday when executive chef and part-owner Michael Lambie (The Smith) opens his pan-Asian city diner for business in the space once occupied by Philippe Mouchel's PM24.

The venue is a stark contrast to the former tenant's whitewashed bistro style. Architects March Studio have gutted the building and created a warm, inviting space lined with Tasmanian oak and flashes of red neon lighting.

But the biggest change is the entry, switched from Russell Street to the back door on Oliver Lane. This puts Lucy Liu next door to Coda and just around the corner from Chin Chin on Flinders Lane. "We want a back-lane entry that's a bit sleazy," says Lambie. "We want people to be surprised as they walk in. First, they'll be hit by the aromas as they go up the hall and then they'll see this amazing, buzzing space."

The low-lit hall opens to a bar with bar stools lining an open kitchen, and there's room for 140 at high benches, laminex tables, big communal tables with lazy Susans and booth seating, plus there's a private room.

"This isn't fine dining," says Lambie. "We're taking inspiration from China, Korea, Japan, Thailand and Vietnam and we're serving our food fast." Better still, they take bookings.

Lucy Liu, 23 Oliver Ln, Melbourne, Vic, (03) 9639 5777.

Looking for more Melbourne dining options? Check out our list of the best restaurants in Melbourne.


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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
Pure South returns to its roots
12.01.2017
Kitchen by Mike lands at Sydney Airport
12.01.2017
Dainty Sichuan is opening in Sydney
12.01.2017
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