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.

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

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.

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.

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."

Hawker Hall, Melbourne

Chris Lucas

Chris Lucas

The beer came first at Chris Lucas's latest hospitality behemoth, a 200-seat Asian hawker-style restaurant named, appropriately enough, Hawker Hall.

Lucas, the impresario behind Melbourne's permanently buzzing Chin Chin, Baby and Kong, had noticed shifting beer tastes among his customers over the past few years. "A quantum shift, I'd call it. Women in particular are drinking more beer but it's of a fresher, lighter style that suits Asian food particularly well."

His increasing interest in hops led to a collaboration with Manly's 4 Pines brewery, the "huge" response to which "drove the idea for a beer hall initially, but we're restaurateurs first so we thought it made sense to combine it with food, and we wanted to stick to the Asian genre."

Enter the former furniture factory at the Windsor end of Chapel Street, stripped back to its bare bones - supporting timbers, corrugated iron roof - and due to open as a reinvented Asian hawker market in July.

Hawker Hall will be devoid of the Lucas neon trademark. "I'm trying to put some distance between us and the me-toos, but I have some surprises up my sleeve." The group's executive chef Benjamin Cooper is along for the ride, meaning the food will be bold, brash and authentic. "It falls into the broader categories you see in a hawker market," says Lucas. "Dumplings, noodles, curries, barbecue. Street food in the last little while got lost in the ether so we're making sure it's a true representation."

As for those house beers, there will be one designed to go well with chilli, another suited to sweet-and-sour Thai flavours. Of 30-plus beer taps, four will be devoted to Lucas's own as-yet unnamed label, made at Stefano de Pieri's Mildura Brewery.

"We're pushing back against the parochial craft-beer culture. Going in the opposite direction, as it were, with the food first and designing the beer around it. I like to mix it up."

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Latest news
Hot Plates: Pino’s Vino e Cucina, Sydney
16.01.2017
Long Chim Melbourne opens today
16.01.2017
Ben Shewry does souvlaki
13.01.2017
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12.01.2017
Kitchen by Mike lands at Sydney Airport
12.01.2017
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