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 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.

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

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."

Lady Carolina, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Lady Carolina, Melbourne.

Followers of chef Paul Wilson will know the big man is fond of big flavours but also capable of bringing admirable levels of finesse and balance to the table. Take the "naked" guacamole at his latest venture (as creative director), Lady Carolina, a Latin kitchen and bar in East Brunswick. One of five versions of guacamole on the list (others contain everything from chorizo to goji berries), the entry-level version provides texture and flavour with just the right amount of acid and a beautifully judged underlying hum of chilli heat. Teamed with light and nicely splintery nixtamal corn chips, it's a good way to get into the relaxed Lady Carolina spirit, especially if you've decided to give the pisco cocktail list a nudge - perhaps the signature Inca Punch, a blend of pisco, lime, pineapple, chicha morada syrup and soda served in a cacao pod (pictured). There's good ceviche, too - classic Lima style, with discs of sweet potato, white corn and onion in the mix - and tacos that arrive on colourfully painted bamboo holders in meat and vego versions (a kale taco was underwhelming; the pork belly was much more sprightly). Also good is a jerk-spiced chicken, nicely juicy with signature Wilson spicing that lets you feel the heat without being overwhelmed by it. The room, with its timber floors, high ceilings, strings of lights and indoor plants, is raucously noisy but the din suits the fun-time Cuba-meets-Peru-meets-Mexico mood and the sharp authenticity of the flavours.


Lady Carolina, 175-177 Lygon St, Brunswick East, Vic. Open Tue-Thu 6pm-late, Fri-Sun noon-4.30pm, 5.45pm-late.

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