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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

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Knives and Ink chef tattoos

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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

Berry recipes

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Seabourn Encore luxury cruise ship

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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."

First look: Aløft, Hobart

Wood ear and shiitake mushroom dumplings

Wood ear and shiitake mushroom dumplings

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

It's difficult to believe when you arrive at Aløft that the food could distract from its up-close, attention-demanding water views, but it does happen. What absolutely makes you forget the boats, dolphins and other nautical moments is the kunzea custard paired with roast pork. Kunzea, an Australian native plant, imparts a seductive flavour, at once fragile and strong, savoury and sweet, and it's used brilliantly in this dish. It's a good example of the type of food you'll find on the on-trend menu divided into small, medium and large plates, best shared. Chefs Christian Ryan and Glenn Byrnes work with some of Tasmania's best small growers, including regular Gourmet Traveller contributor Paulette Whitney, who supplies the kunzea.

Many of the complex and interesting flavours they create are inspired by Asian tastes and ingredients but, in the end, the dishes are always unique. The fig-leaf cream with prawns on a turmeric-flavoured wafer almost tastes like something you may have eaten in South East Asia, but it isn't. It's much the same with coffee and condensed milk ice-cream, which channels a Malaysian kopi-tiam yet, at the same time, is a thoroughly modern dessert.

And Aløft has the most Instagram-friendly cutlery we've ever seen (black titanium designed in Copenhagen). They're a one-off - ask the staff for the story - they don't reflect light, so they're perfect in photos, and they, like local potter Ben Richardson's plates, are as beautiful as the rest of the elegant, understated room, which happily plays second fiddle to the Derwent River and Hobart's harbour.

Aløft, Brooke St Pier, Hobart, Tas, (03) 6223 1619. Open  Tues-Sat 6pm-11pm.

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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