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."

Raymond Capaldi joins A25 Pizzeria, Melbourne

Raymond Capaldi & Remo Nicolini, A25 Pizzeria, Melbourne

Raymond Capaldi & Remo Nicolini, A25 Pizzeria, Melbourne

So what's Raymond Capaldi up to next? The question that was on Melbourne's lips when the Scottish-Italian chef closed the Hare & Grace at the Rialto early this month has been answered with news that his Rialto connections are taking him to South Yarra, where he's teaming up with Remo Nicolini at his Chapel Street pizzeria, A25.

The pair met when Nicolini was running Espressino at the Rialto, where Capaldi opened the forward-thinking Hare & Grace in 2010. The Joost Bakker-designed restaurant closed last month ahead of a food-driven redevelopment of the tower's forecourt announced by St Martins and Grollo groups.

While Capaldi signalled that the closing of Hare & Grace was also the end of his career as a hands-on chef running his own restaurants (his past accomplishments include Richmond's avant-garde Fenix and Fitzroy North café Marmalade & Soul), A25 represents something of a test-run for an ongoing partnership with Nicolini. The pair plan to open an Italian restaurant in the city "like an Italian Cumulus Inc", says Nicolini. To be named Primo Manifesto, in honour of Italian poet Filippo Marinetti's "Manifesto of Futurism", the menu will feature Capaldi experiments such as chinotto-braised lamb ribs, burnt-eggplant linguine and a pasta-free onion "carbonara".

"We've been offered a really good site at Southbank," says Nicolini, who is also on the lookout for a city haunt for another A25. "The Rialto was a small possibility but the lack of outdoor space would be a problem."

Capaldi's envelope-pushing food - he gave the world dishes such as an Eton mess of oysters, horseradish cream, passionfruit and beetroot meringue - might seem at odds with the largely doctrinaire world of pizza-making, but Nicolini, founder of Little Bourke Street's +39 and St Kilda's Itali.co and current owner of Docklands' Non Solo Pasta, is no stranger to experimentation. The present A25 menu includes the LSD pizza, featuring Berkshire sausage, cream of dates, liquorice dust, pecorino and radicchio, as well as a squid-ink pizza with a black-stained base. Stoking his mad-scientist reputation, Capaldi calls his approach to A25 "traderne" - traditional Italian taken in a new direction, as with the savoury bomboloni with beef ragù and pork floss that appeared on his new menu at the beginning of this week.

A25 Pizzeria, 720 Chapel St, South Yarra, Vic, (03) 9826 2233

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