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."

Rosa's Canteen, Melbourne

Rosa Mitchell, Rosa's Canteen, Melbourne

Rosa Mitchell, Rosa's Canteen, Melbourne

Rosa Mitchell's heart might belong to Sicily, but the self-taught chef and slow-food pioneer has expanded the brief with her second restaurant. Rosa's Canteen, which opens today in Melbourne's legal precinct, takes its inspiration from across Italy with a menu that includes everything from fresh pasta and home-grown tomatoes to suckling pig to order.

"I've always done Sicilian food, but I love northern Italian dishes as well," Mitchell says. "This'll be the sort of place where people can drop in for a drink and a snack, or stay longer for a meal. We're open for lunch and dinner, but we also have the grill on during the afternoon if people get hungry."

Rosa's Canteen is Mitchell's second venture with business partners Peter Bartholomew and David Mackintosh (the other being Rosa's Kitchen in Punch Lane, at the eastern end of the CBD).

The 60-seat restaurant, a modern space with walls of windows taking in views of the Supreme Court dome and across to the massive terrace shared by MoVida Aqui and Paco's Tacos, has been designed by HA Architects and includes terrazzo and timber floors and a long terrazzo bar.

Some daily specials are dictated by the vegetable garden at Mitchell's farm in Yandoit, just north of Daylesford, and a market garden owned by her aunt.

"We have heaps of late tomatoes this year, so we'll be using them, along with some lovely eggplant," she says. "We don't have antipasto like we do at Rosa's Kitchen, but we'll have loads to snack on, like salumi plates, carpaccio, grilled prawns and semolina-coated fried calamari."

There's also agnolotti with three-cheese filling, lamb and pea ragù, pot-roasted squab and, for bigger groups that book ahead, whole suckling pig or legs of goat.

Rosa will split working days between the two restaurants, handing the reins at Rosa's Canteen to her young lieutenant Braedan Cleave (formerly of Coda, Rosetta and Spice Temple Melbourne).

Rosa's Canteen, 500 Bourke St (entrance at rear), Melbourne, Vic


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