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

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."

Hot Plates: Molto Italian, Kingston Foreshore

Molto's Rosemary and Sea Salt Focaccia

Molto's Rosemary and Sea Salt Focaccia

Our restaurant critics' picks of the latest and best eats around the country right now.

Though they're spinning Molto Italian as a "modern seaside trattoria", the bits of Lake Burley Griffin's Kingston foreshore crammed with new apartment blocks aren't quite the Lago di Garda, let alone the Amalfi Coast. Still, globalisation has served to narrow the culinary distance between our national capital and Rome, or even Darlinghurst. Canberrans are welcoming the novelty and brilliant simplicity of cacio e pepe - al dente spaghetti turned at the table through pecorino and sprinkled generously with black pepper. Elsewhere on the menu, less is more with great wood-fired pizze, topped with San Marzano tomatoes and pleasingly little else. And Florentine traditions are followed in a 600 gram or kilo hunk of rare bistecca. Bentwood chairs and stained wooden tables, high ceilings, a long bar and open kitchen keep things as relaxed and breezy as possible this far from the sea.

Molto Italian, Element Building, Eastlake Pde, Kingston Foreshore, ACT, (02) 6140 7039

Got a hot tip for our Hot Plates team? Let us know on  Facebook  or tag your Instagram photos with #GThotplates.




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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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