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.

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

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."

10 William Street: the Pinbone chapter

Pinbone, Sydney

Pinbone, Sydney

The latest chapter at Sydney hotspot 10 William Street is about to unfold, with the Pinbone chefs taking over as former Garagistes Luke Burgess concludes his stint on the pans on February 8 ahead of an extended sabbatical. "The guys are going to be with us till June, doing their spin on Italian," says co-owner Gio Paradiso. "It's pretty cool."

Chefs Jemma Whiteman and Mike Eggert, best known for their work at Woollahra's Pinbone, have been working under Burgess in the kitchen for the past few months, but plan to take the menu in a new direction. "It's definitely Italian, but with a bit of the Chinese and Japanese we're interested in," says Eggert. "We basically want to keep it really fun and have a lot of snacky things. Jem's really excited about making a lot of different pasta, too."

"We stood in awe of what [previous chef] Dan Pepperell used to do here, having fun with things like the sardine katsus and all that sort of stuff. It's a real honour to be able to cook here and get to walk into what's probably the best restaurant in Sydney and take the reins for a bit and work with Gio."

Team Pinbone was celebrated for its weekend brunches, but Eggert says he and Whiteman have no plans to bring a morning menu to 10 William. "We're going to do brunch at night-time instead," he said, perhaps not with perfect sincerity. "We're all about 'brinner'. Bacon-maple tarts from 10pm."

10 William St, 10 William Street, Paddington, NSW, (02) 9360 3310


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