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."

Good times with Christine Manfield

Good Times Ice-cream's The Ziggy Stardust

Good Times Ice-cream's The Ziggy Stardust

It's time to get Insta-ready, people. Chef Nathan Sasi has opened a soft-servery, Good Times Artisan Ice-Cream, on Macleay Street in Sydney's Potts Point and dessert diva Christine Manfield has consulted on the first menu. On opening night, every item was sold out by 9.15pm.

"I love collaborating with gen-next," says Manfield, who's been working with the former Nomad chef on the menu since last December. "I did a couple of pop-ups when Nathan was at Nomad and we've always stayed mates. He asked me to be involved because we're on the same page, and Potts Point is my hood."

The artisan ice-creamery has transformed a former noodle bar with a big neon ice-cream cone outside, bright pastels and playful signage reading "No lick-out laws here" and "Lick me till ice-cream". It's about the good times, all right.

The menu will evolve, but for the opening the duo have gone with a loosley Mardi Gras theme. All up, there are six soft-serve cones and four ice-cream sandwiches, each with elaborate toppings or "hair-styles", as Manfield calls them.

In a tribute to David Bowie, The Ziggy Stardust sees strawberry ice-cream pressed with crunchy, dehydrated blackberry and gold-dusted white chocolate stars, while the Absolutely Fabulous-inspired Sweetie Darling teams chocolate and strawberry soft-serve with toasted marshmallows and chocolate pretzels. As for the ice-cream sandwiches, the, ahem, Lickalotapuss is a favourite of Manfield's, with vanilla ice-cream, tropical fruit sorbets and ice-creams and liquorice sandwiched between vanilla shortbread. Then there's the Start Me Up, complete with an espresso-chocolate ball hidden in the centre.

"With most soft-serves you buy a base and all you do is add your milk," she says. "Nathan is making everything from scratch on-site daily. It's more than just ice-cream. The ice-cream is just the starting point." Everything comes in at a neat (if exxy) $10, and there are also vegan and gluten-free options.

Although Sasi counts New York's Big Gay Ice-cream as one of his main inspirations, his love affair with soft-serve started young. "I remember playing touch footy on the road with my mates and mid-game we would hear the Mr Whippy music coming up the street," he says. "The biggest part of deciding to do this was to build on that childhood dream."

Sasi's new CBD restaurant, Mercado, is slated to open just after Easter. "It's coming, I promise," he says. "We're waiting on the build to be complete, but then we'll be straight into it." Good times.

Good Times Artisan Ice-Cream, 87b Macleay St, Potts Point, NSW


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