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.

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."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Ms Murray opens on Liverpool St

salmon rillettes paired with pea panna cotta, cream cheese, a coddled egg and rye toast

salmon rillettes paired with pea panna cotta, cream cheese, a coddled egg and rye toast

Ms Murray? The name makes (a little) more sense when you know that this bright, snappy new Sydney CBD café and sandwich bar is the latest venture from the team behind John Montagu. That Woolloomooloo café was named for - yes! - the 4th Earl of Sandwich; Fanny Murray, the Ms Murray in question, was an 18th-century English courtesan and the feckless Earl's mistress.

Which brings us to Liverpool Street, in the increasingly inaccurately named Spanish Quarter of the city. The menu will be familiar to Montagu regulars: the Maffra cheddar and sage toastie is here, thick on the bread, easy on the herb, alongside the bacon and egg bun, and the braised beef cheeks on sourdough.

They're joined by more breakfasty stuff: smoked wagyu Benedict made with an eggless horseradish hollandaise, a Nutella French toast that takes the too-much-is-never-enough tack with caramelised banana and Bailey's maple cream and candied nuts, and salmon rillettes paired with pea panna cotta, cream cheese, a coddled egg and rye toast.

There's a lot going on here. Avocado and toast is reborn with the avo carpeted in seeds, plated with very long toast soldiers, two poached eggs, a possibly superfluous thatch of alfalfa and a "Moroccan" relish of red pepper and eggplant. (Our handy hack: if you've also ordered the cheddar toastie, try a little of the pepper relish slipped inside.)

The java is taken seriously enough to have an Ethiopian/PNG/Sumatran/Kenyan house-blend for white coffees and a changing selection for black - today a Kenyan AA lot from the Kirinyaga district roasted by Gabriel Coffee.

Ms Murray, shop 2, 88 Liverpool St, Sydney, NSW, msmurraycafe.com.au

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