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 favourite 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.

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."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Three Blue Ducks at The Farm, Byron Bay

Last week we brought you the news of Fleet, a trailblazing new wine bar bringing fresh flavours to Brunswick Heads. This week, it's even more big news in the Northern Rivers of New South Wales as we turn our attention to Ewingsdale where the Three Blue Ducks crew have opened their second outpost. The 90-seat restaurant and produce store is part of The Farm - a 32-hectare property with a focus on sustainable-farming practices, designed to "grow, feed and educate" the community.

The dining room proper (which operates on a "no frills, no tablecloths" policy) serves what Three Blue Ducks chef and co-owner Darren Robertson and his business partner Mark LaBrooy call casual, nutritious, tasty food, while the store offers takeaway meals, coffee and organic groceries.

"At the moment we're starting off with everything as local as possible," Robertson says. "We're doing the whole Alice Waters thing, so we're letting the famers and gardeners determine what we've got on the menu."

This translates to a menu abundant in "leafy greens, pigs and beef from The Farm itself, a little bit of chicken and amazing seafood". Début dishes include raw amberjack with pickled lettuce and whipped roe, and char-grilled octopus with guanciale and a salad of pink grapefruit, mixed grains, and torn mint.

"We've got a meat room, so we're buying in cows on the quarter and whole pigs," Roberston says. A barbecue zone is currently in the works with spits for whole animals, an Argentine-style grill, an outdoor wood-fired pizza oven and a hot smoker.

There's a bar, too - a "bloody huge bar", to be exact - offering all its booze on tap to reduce waste. "We have, at the moment, 10 reds, 10 whites, and about 15 craft beers, and a couple of ciders," says Robertson. "All the alcohol comes in kegs and we're also making our own kombucha."

All up, it sounds like a whole lot of planet-friendly fun, and if it's anything like the Bronte flagship, we're sure it'll be a hit.

Three Blue Ducks, The Farm, 11 Ewingsdale Rd, Ewingsdale, NSW, (02) 9389 0010

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