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."

Noma Australians: restaurant manager James Spreadbury

Noma chef René Redzepi has brought his entire team to Australia for their 10-week Sydney residency at Barangaroo and four of the key members are Australian. We caught up with restaurant manager James Spreadbury to talk days off, catching up with family and friends, and showing the folks from Copenhagen a good time.

Born in…
Belair, South Australia.

Member of the Noma family since…
2009.

How did you end up at Noma?
I wanted to expand my horizons and had a few restaurants in Europe on my radar that I wanted to chase down. I became extremely interested in the approach Noma was taking, packed up my life and knocked on the door.

What are you looking forward to most?
Being in my home country with the team, and being close by family and old friends. Even being from Australia there's so much I've never seen or tried before, so I'm excited to learn about and taste the incredible ingredients down here.

What's your fondest memory of the Noma Australia journey so far?
There are so many things over the last 12 months. Probably coming on the first research trip and realising that it may become a reality, to coming back to Sydney in December and seeing what was once drawings and lines that we went over and over actually start to take shape.

How will you spend your days off?
Hopefully hanging out with my daughter and getting in the ocean; along with some good times with the team and catching up with all the good people of Sydney.

Where will you eat when you're not working?
The list is too long! There are so many great places: 10 William Street, Ester, Automata. But mostly I'll probably be smashing my way through Chinatown.

What shockingly touristy thing can't you wait to show the Noma Copenhagen gang?
Not sure I'll have time for shockingly touristy, but the barbecue on the beach is a must.

What do you crave when you're away?
I miss mangoes, Coopers and the beach.

Which three things will you tick off before you leave Australia?
Getting in a surf and as much time on the beach as possible. I've also never been to the Blue Mountains, so I can't wait for that.

Fast-forward to the 10-week residency wrapping up. How will you celebrate with the Noma crew?
With a huge barbecue at the beach.

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