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."

First look: Biggie Smalls, Collingwood

Shane Delia at Biggie Smalls

Shane Delia at Biggie Smalls

Our restaurant critics' picks of the latest and best eats around the country right now: Biggie Smalls, Collingwood.

Maha chef Shane Delia is a fan of both 90s hip-hop and kebabs, and at Biggie Smalls (named, for those who failed Hip-Hop 101, after deceased Brooklyn rapper Notorious B.I.G.) he's combined the two. A narrow Collingwood shopfront a few doors away from the original Huxtaburger has been cleverly designed to riff on the classic American diner - booth seating, retro pegboard menu - while still referencing Aussie kebab shops. That means an order-at-the-counter/cans of drink in the fridge layout, though many of the cans here happen to contain beer. Best of all, it doesn't flog the theme, limiting the hip-hop references to a couple of black-and-white photos and the excellent soundtrack.

The kebabs (or "kbabs") are good too, made with quality ingredients - slow-cooked lamb shoulder served with pickled onions and smoked hummus, maple-glazed pork belly with crackling, peanut butter and pickles, fried chicken with pumpkin pie hummus - and teamed with fluffy flatbread fresh off the grill.

One of the admirable qualities of Delia's kebabs is that they're well constructed. They come securely wrapped and fastened so they don't drip or fall apart, just the kind of detail that should be considered by every kebab shop operating in a suburb full of bars.

Aside from "kbabs", there's sweet stuff (the peanut butter caramel-injected pretzel has already caused a bit of swooning online) and very good chips, crinkle-cut and tossed with burnt spiced butter and preserved lemon. Add beer in cans, the availability of gin-and-juice slushies and bourbon-spiked shakes and a general sense of fun and you have a whole lot of reasons to be happy Biggie's in the 'hood.

Biggie Smalls, 86 Smith St, Collingwood, Vic, (03) 9417 3531. Open Sun-Wed 11am-11pm, Thu-Sat 11am-late.

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