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."

Grand Gelinaz Shuffle, Orana, Adelaide

Mehmet Gürs at Orana

Mehmet Gürs at Orana

Raw kingfish with green ants and finger limes is unlike anything that chef Mehmet Gürs cooks at Mikla, his restaurant in Istanbul, yet it led a sequence of eight ambitious dishes he served at Orana in Adelaide for the Grand Gelinaz Shuffle last night. But then, that's the magic of the Shuffle. This international chef exchange had 37 chefs secretly planted in other restaurants for five days devising new menus for a globally orchestrated showcase dinner. Australian diners snapped up tickets in May for dinner at the two local participants, Orana in Adelaide and Attica in Melbourne, not knowing whether they'd get Alain Ducasse, Alex Atala, René Redzepi or David Thompson. Attica got Tokyo chef Yoshihiro Narisawa, and Adelaide got Gürs, champion of contemporary Turkish cooking.

Gürs enthusiastically embraced Orana's pantry of local indigenous ingredients, especially after visiting a marron farm and a specialist indigenous nursery. His inspiration took shape in dishes such as kangaroo tail in manti (aka Turkey's favourite dumpling) with smoked labne and kutjera sauce. Diners were also wowed by marron tail in macadamia milk infused with mountain pepper.

"There's a lot I will take home - mainly ideas and inspiration from how the Orana kitchen operates," says Gürs. "This was hardcore - lots of pressure to deliver, but also lots of excitement." Orana's Jock Zonfrillo, meanwhile, was at David Kinch's Manresa in California, where he served geoduck clam, kombucha and broccoli, and a version of Kinch's signature of abalone with abalone custard and seaweed.

A grand experiment, and one we'd gladly embrace a second time around.

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Latest news
Hot Plates: Pino’s Vino e Cucina, Sydney
16.01.2017
Long Chim Melbourne opens today
16.01.2017
Ben Shewry does souvlaki
13.01.2017
Pure South returns to its roots
12.01.2017
Kitchen by Mike lands at Sydney Airport
12.01.2017
Dainty Sichuan is opening in Sydney
12.01.2017
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