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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

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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."

Pastry chef Yu-ching Lee is back at Boon Café

Matcha chiffon cake

Matcha chiffon cake

If you were a fan of her pandan lamington, you're going to love what Sydney pastry chef Yu-ching Lee has planned for her next residency at Boon Café, which kicked off this week.

How did your relationship with Boon come about, Yu-ching?
I met Palisa Anderson (co-director of Boon Café and Chat Thai) at a previous bakery job where she was a regular customer. Last year over Christmas, she asked if I would supply Boon Café with a selection of sweets since her regular supplier was going to be away on holiday. I baked for the café for about two or three weeks, and everything was well received, so I've continued to supply them with a few things on and off for the past couple of months.

And what do you have planned this time around?
Now that I'm baking onsite, I'm able to send items up to the shop as soon as they're ready. This means warm cookies and, in the future, hopefully cinnamon buns straight from the oven (when they're at their best). Also, we've talked about exploring other items like Thai sausage rolls, using ingredients like coconut ash, and infusing baked sweets with the flavours of the Thai dessert candle.

Where are you looking to for inspiration?
The produce section of Jarern Chai.

What baked goods can we expect to see on the new menu?
I'm hoping to start testing some crunchy topped choux buns, and would also love to make a mini version of Amy Chanta's birthday cake, which was a coconut pandan tres leches cake.

Your pandan lamington and matcha chiffon cake caused quite a stir earlier in the year. What do you think will be the next favourite?
The chocolate ganache brownie topped with salty peanut brittle.

Where did you learn to bake?
I guess I learned mostly from cookbooks (like Belinda Jeffery's Mix & Bake) and being greedy enough to want cake every day. All the things I've been making for Boon are simple bakes that I also like to make and eat at home.

You used to cook at Sepia. Does anything you learnt there pop up in your home cooking?
At Sepia I was introduced to Japanese ingredients like umeboshi, yuzu, miso and matcha, all of which I still love using.

What produce are you most excited about at the moment?
Citrus like Meyer lemons, and cherry blossoms, which I'm hoping to have a go at preserving, for future cakes.

Coming into spring, what do you want to cook for Boon?
Fruit tarts.

And on your days off, what are you cooking at home?
Sourdough bread.

Do you have a secret ingredient that you love to cook with?
Yuzu, when I can get it.

What's your favourite dessert of all time?
It changes all the time. Currently it's a warm chocolate soufflé cake with chocolate whipped cream and candied spiced orange.


Warm chocolate soufflé cake with chocolate whipped cream and candied spiced orange.


What five things should passionate home cooks have in their pantries?
Sea salt, vanilla, two kinds of dark chocolate (for whipping up emergency brownies) and whiskey.

What ingredient couldn't you live without?
Salt.

Boon Café, 1/425 Pitt St, Haymarket, NSW, (02) 9281 2114, booncafe.com

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