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 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.

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

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."

Issaya Cooking Studio, Bangkok

Ian Kittichai

Ian Kittichai

Don't expect a spring roll class at this Thai celebrity's cooking school.

After viewing the Grand Palace, shopping at Chatuchak markets and dining at David Thompson's Nahm, a Thai cooking class ranks high on many travellers' Bangkok itineraries. Classes in five-star hotels and tourist restaurants usually work with Thai standards: som tum, green curry, and mango with sticky rice.

Thai celebrity chef Ian Kittichai has aimed his new Issaya Cooking Studio at those already familiar with Thai cooking. In a kitchen in the upmarket Central Embassy mall, recipes from Kittichai's Issaya Siamese Club, number 31 on Asia's 50 Best Restaurants list, are taught using fairly advanced techniques: expect sous-vide, pastry-making and the occasional molecular trick.

Travellers are likely to find themselves pounding spices beside Kittichai and Bangkok residents, who otherwise wouldn't dream of taking a tourist cooking class. The chef's classes have proved popular with locals keen to learn the secrets of his lamb shank mussaman curry and smoky grilled chicken.

Much of Pongtawat "Ian" Chalermkittichai's childhood was spent with his mother at the market before school, then selling her curry rice from a cart after school. Kittichai trained at London's Waldorf Hotel, then moved to Sydney in the mid-1980s to help at his sister's Thai restaurant. Days off spent perusing cookbooks at the Chefs' Warehouse led to a chance encounter with Damien Pignolet and a job at Claude's.

Kittichai returned to Bangkok to run five-star hotel kitchens before heading to New York to open Kittichai, the city's first fine-dining Thai restaurant. Since returning to Bangkok in 2008, Kittichai has become a household name, with TV cooking shows, two cookbooks, Thailand's Iron Chef title and restaurants in New York, Mumbai, Barcelona and Bangkok. Students at his cooking classes are likely to spy fans sneaking in for autographs and selfies. Three-hour classes cost from $70; molecular class $159; children's class $63; mixology class $28. Check dates for free classes, visiting chefs and dinners at the chef's table with Kittichai, $170.

Issaya Cooking Studio, Lower Ground, Central Embassy, BTS Skytrain Ploenchit


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