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."

Sam Ward returns to Beaufort Street

Sam Ward

Sam Ward

Sam Ward is having trouble describing his new menu.

The young Perth chef scored a GT Best New Talent Award for his work at El Público, so it's fair to assume that Mexican cuisine is part of the plan, but Ward is thinking beyond the masa and mole. Jamaican spices will feature, as will Trinidadian flatbreads: just two of the influences Ward picked up while travelling through the Caribbean for six months last year. And just in case the mix wasn't cosmopolitan enough already, Ward also wants his food to reflect the meals he grew up with in New Zealand.

In short, diners are in for a wild ride when the doors open to Highgate Drink and Dine mid-May. The new restaurant/bar identity of Highgate's Ace Pizza, which closes 17 April, is being pitched as a neighbourhood hang-out, with Ward writing a menu designed to appeal as much to solo patrons on their way home from work as to throngs of destination-diners.

Ward says he's excited about this newfound kitchen freedom. "If I have an idea for something, cool, I can just cook it and not have to adapt it to be a certain way," he says. "I can still use Mexican flavours, but I can use Caribbean flavours, too. I can cook food that tastes good, whether it has a title or not."

Diners can thus look forward to the likes of jerk-spiced quail with apricot and hazelnuts, and a Trinidadian-style baigan choka - roasted eggplant dip - served with a baked-to-order flatbread. The wood-fired oven and grill, a legacy of the Ace Pizza days, will get a work-out, as will Western Australian produce.

Ward plans to buy whole beasts each week - Swan Valley hogget, for instance, or free-range pigs from Jindong - and serve different parts of the animal each night. Come in at the start of the week and dinner might feature cutlets; come the weekend, it might be backstrap or breast. The menu, it's safe to say, will be constantly in motion. And that, says Ward, is what it's all about. "It's the food I want to eat and the food I want to serve to my friends."

Highgate Drink & Dine, 448 Beaufort St, Highgate, WA 

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