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."

Where to celebrate Chinese New Year in Sydney and Melbourne

Billy Kwong, Sydney

Billy Kwong, Sydney

Looking for somewhere to celebrate Chinese New Year? Here's our list of some of the best options in Sydney and Melbourne. 

Melbourne
Kick off the Year of the Monkey in Chinatown, the epicentre of Melbourne's Lunar New Year celebrations, where the Dai Loong Association is hosting a line-up of performances, cultural workshops and hawker stalls from 2-14 February. Federation of Chinese Associations is curating Chinese New Year celebrations at Federation Square, while in Docklands their 100-metre-long dragon is returning to roam the streets at large. Take refuge at the table where the real celebrations begin. Over the cusp of the New Year, Flower Drum (17 Market Ln, Melbourne, 03 9662 3655), one of the greats in Australia's Canto-cooking scene, is hosting lion dancers over a menu of suckling pig, lo hei sashimi and yuen tai, while Ruyi Modern Chinese (16 Liverpool St, Melbourne, 03 9090 7778) dishes up a modern Chinese dégustation and nightly performances to boot. Spice Temple Melbourne at Crown (Riverside at Crown, 8 Whiteman St, Southbank, 03 8679 1888) is hosting a Chinese banquet for lunch and dinner over the full two-week run. Also in the Casino precinct, head to the Riverwalk on the weekend 5-7 February for the Hawkers Bazaar featuring contemporary Asian street food, live entertainment, fireworks and exhibitions. And if you want to take the celebrations sky-high, hit the red carpet at Eureka Skydeck (7 Riverside Quay, Southbank, 03 9693 8888), Southbank's lucky 88th-floor observation deck, for red lanterns and sensational views.

Sydney
City of Sydney's Lunar Lanterns festival illuminates the city's central business district from 6-14 February in the largest Chinese New Year celebration outside China. Off the back of last year's Lanterns of the Terracotta Warriors exhibition, this year's lantern trail symbolises the 12 animals of the Chinese zodiac, with activities and performances taking place at every lantern site from Chinatown to Circular Quay. The sails of the Opera House are shining red to mark the changing year from 7-9 February, and inside at Bennelong(Bennelong Point, Sydney, 02 9240 8000), chef Peter Gilmore is merging East and West in a grilled lobster bun with pickled cucumber and fermented chilli, cleverly matched with a Monkey See, Monkey Do cocktail of spiced rum and Thai chilli syrup. For more buns, baos and mainland treats, all five Phoenix Restaurants are serving traditional plates along with lion dancing, while Master (368 Crown St, Surry Hills, 02 8065 0838), Billy Kwong (1/28 Macleay St, Elizabeth Bay, 02 9332 3300) and Mr Wong (3 Bridge Ln, Sydney, 02 9240 3000) will be dishing up celebratory New Year specials.

Looking for the best Chinese restaurants in Sydney and Melbourne? Here are our picks.

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