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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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

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.

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.

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.

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."

Ezard @ Levantine Hill

Teage Ezard learned the fundamentals of matching food and wine during his apprenticeship at Hermann Schneider's fêted Two Faces. At his latest venture, which opens at Coldstream in the Yarra Valley on July 24, the plan is to take the marriage to a new level. "This is a new approach to the winery restaurant, where the food is built around the wine," says the Melbourne chef. "This time the wine will be the headliner."

Along with his Flinders Lane flagship, Ezard also operates the street hawker-style Gingerboy and Sydney's Black by Ezard. He says that Ezard @ Levantine Hill will trade in food that will be familiar to his fans - "we'll be doing our Ezard-esque modern contemporary style" - albeit largely stripped of the overt Asian influences. "We're definitely going for more of a European slant but with high-end Australian product." Long-standing Ezard head chef Sharn Greiner will lead the kitchen.

"We've had a number of dinners with [estate winemaker] Paul Bridgeman where we present what we think is the best course to match the wines," Ezard says. "There's a butter-poached marron with edamame purée and shellfish emulsion, for example, that goes beautifully with the estate's current-release 2014 chardonnay."

Designed by architects Fender Katsalidis, the cellar door and restaurant is the latest stage for the young Levantine Hill winery, outside Healesville. Owners Elias Jreissati, chairman of the Bensons Property Group, and his wife Colleen, have described their ambitions for a state-of-the-art venue serving as a Yarra Valley tourism drawcard, with a boutique luxury hotel to eventually be added to the sprawling property on the Maroondah Highway.

The curving glass, steel and timber structure will house both a formal restaurant, featuring a five- or eight-course tasting menu, and an informal dining area. Ezard says an amphitheatre and deck will be used in warm weather for picnics, concerts and other entertainment.

Ezard @ Levantine Hill, 882-886 Maroondah Hwy, Coldstream, Vic, (03) 8602 0874

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