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.

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.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

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.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

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."

Petition, Perth

Our restaurant critics' picks of the latest and best eats around the country right now: Petition, Perth.

Perth's past meets its present at the State Buildings, the new identity of the rebooted and restored Treasury buildings. While the plan is to open the precinct in stages - Como The Treasury, Australia's first Como hotel, begins welcoming guests this week while David Thompson's equally anticipated Long Chim opens next month - one of its first public offerings is Petition, a smart-casual trio encompassing restaurant, well-stocked enoteca and craft-beer bar.

While each venue sports its own menu, the eating is best at the airy dining room where chef Jesse Blake and his brigade operate. Informed by his time at Cumulus Inc (well-travelled eaters might notice the presence of "comestibles" on the menu), Blake's opening dishes are notable for their subtle inventiveness. Tender curls of squid and an ink-stained buckwheat risotto is a smart pairing, while beef tartare gets lightened with thickly cut radish, sesame seeds and a dab of sour cream. Then there's the kitchen's winning pea soup remix - a comforting combo starring braised turnips, peas, ham and addictively savoury parmesan crumbs.

Coupled with bright-eyed service and nifty wine choices, Petition makes a fine introduction to the city's newest food and drink emporium.

Petition, 28 Barrack St (cnr Barrack St & St Georges Tce), Perth, WA, (08) 6168 7771. Open Mon-Fri 7am-midnight, Sat-Sun 8am-midnight.

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.



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