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.

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.

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

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.

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."

Meatsmith, Melbourne

Andrew McConnell

Andrew McConnell

Andrew McConnell is getting down to the grassroots with his next business venture, an upmarket butcher shop with a heritage-breed focus and a support cast of his own charcuterie, sauces and marinades.

Taking over Smith Street's former Soul Food Café, Meatsmith - a partnership with Troy Wheeler, head butcher for the past 10 years at Hawksburn's upmarket Peter Bouchier - is due to launch its wholesale arm in May, with the retail side opening in July or August.

"Without Troy I wouldn't ever attempt a project like this," says McConnell of jumping the divide from restaurants (Cumulus Inc, Cutler & Co, Luxembourg and Supernormal) to produce. "I'm definitely the chef and he's definitely the butcher, but it makes a good combination. There will be placements for all my chefs to go and work with Troy, and with things like making our own charcuterie I really like the fact it's still closely connected to what I do every day."

The fit-out by Herbert & Mason (responsible for the likes of Maurice Terzini's Da Orazio Pizza + Porchetta in Bondi) will stick to the traditional butcher-shop mould, with a small wine shop "selling the boutiquey wines we like to drink", says McConnell. A grocery selection will be "a combination of things we do ourselves - the Builders Arms' mustard and relish, our own rendered duck fat - or else the best of the best in things such as anchovies".

Meatsmith has its seeds in McConnell's 2012 relaunch of the nearby Builders Arms Hotel, where Wheeler lent his expertise for the dry-aged meat.

"It's good to find someone with a similar vision for heritage breeds and focusing on Victorian producers," says Wheeler. "I've been speaking to a lot of small producers of things like Old World chicken breeds instead of generic chicken and heritage sheep and beef breeders to really bring something different to the table."

McConnell fans will also be pleased to see precooked items ready to go: "The Cumulus Inc lamb shoulder, for example," he says. "You can take it home and cook it in half an hour instead of eight."

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