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.

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

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."

Noma Australia booking details announced

Noma chef René Redzepi at Barangaroo, Sydney

Noma chef René Redzepi at Barangaroo, Sydney

Sync your calendars and start saving, folks - details on how to book a table at Noma's 10-week Sydney residency have just been revealed.

You have just over a week to rally your dining companions. Bookings for all sittings at the Barangaroo site will open on 30 October at 10am AEDST, via the Noma website - and will be taken for tables of two, four, six and eight only.

Unsurprisingly it's not going to be a cheap date, clocking in at $485 per person, not including drinks. It's not quite as hefty a fee as the Fat Duck pop-up (a not-insignificant $525 a head), but at the current rate of exchange, it's still pricier than the real-deal in Copenhagen (1700 kroner per person; around $355 Australian).

Chef René Redzepi has been on six research trips to Australia in the past 10 months. That, together with moving an entire team to the other side of the world, comes at a cost. "We can only put that expense one place, and that's on the menu," he told GT when the news broke in July that Noma was moving south.

While the final food offering is still in development, Noma sommelier Mads Kleppe says he has put together an all-Australian pairing of "lively and energetic" wines, spirits, beers and ciders, as well as an additional short supplementary list that extends to international labels. A non-alcoholic match will also be available.

In December, Noma's entire creative team will relocate to Sydney to develop the final menu before the 26 January opening. From the looks of Redzepi's adventures on Instagram, there's a good chance we can expect everything from mud clams and green ants from Arnhem Land to wild goose eggs and native blood limes when Noma Australia swings open its doors. "We've gone to as many regions as we can to get a good perspective on the amazing produce in Australia," he says.

Noma Australia, Anadara Building, Barangaroo, Sydney, NSW. Lunch and dinner Tue-Sat, 26 January to 2 April; for bookings and information visit noma.dk/australia


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